期刊
CYTA-JOURNAL OF FOOD
卷 18, 期 1, 页码 102-107出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/19476337.2020.1713896
关键词
Egg products; omega-3 fatty acid content; free amino acids; antioxidant activity
资金
- Beijing Municipal Science and Technology Project [Z181100009318008]
- National Natural Science Foundation of China [31801605]
- National Agricultural Products Quality and Safety Risk Assessment of Major Projects [GJFP201801501]
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.
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