期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 83, 期 -, 页码 59-67出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.04.075
关键词
Antioxidant; Rheological properties; Phenyl terpenes; Emulsion activity; Egg yolk
资金
- National Natural Science Foundation of China [31571784]
- Special Fund for Agro-scientific Research in the Public Interest [201303084]
- Fundamental Research Funds for the Central Universities [2662015BQ042]
The objective of this study was to evaluate the effects of the natural safety high antioxidant compounds on egg yolk physical properties. Three different concentrations have been evaluated from: trans-cinnamaldehyde, thymol, menthol or vanillin on egg yolk by measuring the antioxidant activity, emulsification properties, average diameter droplet (d(3,2)), low field nuclear magnetic resonance, viscosity, stress and viscoelastic properties. Results showed that 0.1 g/100 from vanillin and thymol were the most significant (P < 0.05) antioxidant agents against yolk lipid oxidation with 70.21 +/- 0.14 and 51.37 +/- 0.09 AI%. Also, thymol 0.1 g/100 g increased the emulsion activity (EA) (0.63 +/- 0.01 Abs) significantly (P < 0.05) with increasing the viscosity to 18.09 +/- 0.08 Pa s and decreasing d(3,2) to 2.48 +/- 0.01 mu m. Moreover, trans-cinnamaldehyde 0.1 g/100 g d(3,2) decreased significantly (P < 0.05) to 1.61 +/- 0.12 mu m with increasing (P < 0.05) oil peak surface area to 12.72 +/- 0.08 k. au and increasing (P < 0.05) viscosity, stress and viscoelastic properties. Vanillin and thymol showed the most effects on storage modulus (G'), in which it became larger than loss modulus (G) compared to the control group, which revealed that they can be used for increasing gel-like structure for the egg yolk without using any additional materials. (C) 2017 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据