An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation

Autor: Bao Chen, Yi Sun, Haobo Jin, Qi Wang, Zhe Li, Yongguo Jin, Long Sheng
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: Molecules, Vol 28, Iss 1, p 124 (2022)
Druh dokumentu: article
ISSN: 28010124
1420-3049
DOI: 10.3390/molecules28010124
Popis: This study investigated the effect of ozone treatment on egg yolk volatiles and fatty acids. The composition and content of volatile substances and the fatty acid content of the egg yolk were changed significantly after ozonation. With proper ozone treatment (30 min), the aldehyde content in the egg yolk increased from 78.08% to 94.63%, and the relative content of dibutyl amine decreased from 1.50% to 0.00%. There were no significant differences among the types of fatty acids in the egg yolks after being treated with ozone, but there were differences in their relative contents. The results of SDS-PAGE showed no significant difference in yolk protein composition and contents among the groups. SEM results showed that moderate ozone treatment (20 min and 30 min) led to a regular and dense network structure of egg yolk. These results provided a theoretical basis for expanding the application of ozone technology in the egg yolk processing industry.
Databáze: Directory of Open Access Journals
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