Advancements in understanding and improving duck egg odor: Mechanisms, influential factors, and innovative strategies

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
Qishan Dong , Lizhi Lu , Yangying Sun , Daodong Pan , Yong Tian , Jun He , Tao Zeng
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引用次数: 0

Abstract

Duck eggs, holding significant nutritional and commercial value, often face limitations due to their characteristic unpleasant fishy odor, predominantly originating from the egg yolk. Advancing the development and utilization of duck eggs requires a comprehensive understanding of the mechanisms behind odor formation and effective mitigation strategies. This review consolidates current research on the sources, detection methods, and formation mechanisms of duck egg odor, emphasizing factors such as dietary feed, breeding systems, and processing methods. It delves into the roles of gut microbiota, genetic factors such as flavin-containing monooxygenase 3 (FMO3) gene mutations, trimethylamine (TMA), and lipid and protein oxidation in odor development. Advanced processing and storage technologies, including physical treatments, protein modification, enzymatic processing, and coating preservation, are highlighted as promising approaches to reducing odor. Future research priorities include developing more sophisticated detection methods and gaining deeper insights into the genetic factors influencing odor formation.
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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