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Effect of storage on n-3 PUFA-enriched eggs
CyTA - Journal of Food ( IF 2.1 ) Pub Date : 2020-02-05 , DOI: 10.1080/19476337.2020.1713896
Kehong Liang 1 , Hong Zu 1 , Xiaohong Wang 1
Affiliation  

ABSTRACT

This study aimed to evaluate the effects of simulated retail and home storage on the fatty acids, free amino acids and antioxidant activity in normal eggs and n-3 PUFA-enriched eggs. The proportion of PUFAs in n-3 PUFA-enriched eggs was higher than in normal eggs, and during storage, the proportion decreased from 24.40% to 21.92% and then increased to 25.86%, which may be due to lipid hydrolysis and oxidation. The proportion of total free amino acids significantly decreased during storage processing, but the changes observed during storage at 25ºC and 4ºC were not significantly different. Twenty four days of storage at 25ºC significantly reduced the total antioxidant capacity (T-AOC), and increased the thiobarbituric acid reactive substances (TBARS) values. Our results showed that the fatty acids and antioxidant activity in n-3 PUFA-enriched eggs are stable during storage at 4ºC for 24 d.



中文翻译:

储存对富含n-3 PUFA的卵的影响

摘要

这项研究旨在评估模拟零售和家庭存储对正常鸡蛋和富含n-3 PUFA的鸡蛋中脂肪酸,游离氨基酸和抗氧化活性的影响。n-3富含PUFA的鸡蛋中PUFA的比例高于正常鸡蛋,并且在存储过程中,该比例从24.40%降至21.92%,然后增加至25.86%,这可能是由于脂质水解和氧化所致。在储存过程中,总游离氨基酸的比例显着降低,但在25ºC和4ºC的贮藏过程中观察到的变化没有显着差异。在25ºC下储存二十四天会大大降低总抗氧化能力(T-AOC),并增加了硫代巴比妥酸反应性物质(TBARS)的值。

更新日期:2020-04-20
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