生蛋贮藏时间对盐渍蛋品质、脂肪酸组成及挥发性有机物的影响

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-04 DOI:10.1016/j.ijgfs.2025.101146

Yifeng Lu , Linyun Chen , Jing Li , Chen Xu , Ziqing Xiong , Xinglian Xu , Minyi Han

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引用次数: 0

摘要

储存时间对生鸡蛋的品质影响很大，如蛋清（EW）和蛋黄（EY）的感官变化，多不饱和脂肪酸（PUFAs）减少，单不饱和脂肪酸（MUFAs）增加。然而，很少有研究试图调查其对鸡蛋进一步加工的影响。卤蛋，包括盐烤卤蛋（SBMEs）是中国传统的蛋制品之一。因此，本研究旨在通过气相色谱法检测生鸡蛋的颜色、质地、感官、脂肪酸组成，并通过气相色谱-离子迁移谱法检测挥发性有机化合物（VOCs）谱，研究生鸡蛋储存时间（0、7、14、21和28 d）对中小企业鸡蛋质量的影响。储存28 d的卵制备的sbme中PUFAs和MUFAs显著降低(P <；0.05)，分别比新鲜鸡蛋高10.50%和10.54%。醛类是构成中小企业挥发性有机化合物的主要物质。EW中以苯甲醛为主，EY中以己醛为主。层次聚类分析表明，EY的VOCs变化速度比EW快。本研究将进一步为业界提供适当的鸡蛋保存措施和随后的加工质量控制的指示。

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The effect of raw egg storage time on the quality, fatty acid composition and volatile organic compounds of salt-baked marinated eggs

Storage time greatly influences the quality of raw eggs, such as sensory changes in egg white (EW) and egg yolk (EY), decreased polyunsaturated fatty acids (PUFAs), and increased monounsaturated fatty acids (MUFAs). However, few studies have attempted to investigate its impact on further egg processing. Marinated eggs, including salt-baked marinated eggs (SBMEs), are one of the traditional egg products in China. This study thus aimed to the effects of raw egg storage time (0, 7, 14, 21, and 28 d) on the quality of SBMEs, by examining the color, texture, sensory, fatty acid composition via gas chromatography, and volatile organic compounds (VOCs) profiles via gas chromatography-ion mobility spectrometry. PUFAs and MUFAs in SBMEs made from eggs stored for 28 days decreased significantly (P < 0.05) by 10.50% and 10.54%, respectively, compared to those from fresh eggs. Aldehydes were the main substances constituting the VOC profiles of SBMEs. The main aldehydes in EW was benzaldehyde, while hexanal was found in EY. Hierarchical cluster analysis indicated that the VOCs of EY changed more rapidly compared to EW. The present study would further help to provide the industry with the indication of appropriate egg preservation measures and the subsequent processing quality control.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.