Effects of ?-aminobutyric acid on freshness and processing properties of eggs during storage

被引:10
|
作者
Jiang, Guochuan [1 ]
Sun, Hongrui [2 ]
Sun, Hongjiao [3 ]
Fu, Yuan [1 ]
Li, Xuefeng [4 ]
Wang, Liyan [1 ]
Liu, Xuejun [1 ]
机构
[1] Jilin Agr Univ, Changchun 130118, Peoples R China
[2] Jilin Acad Agr Sci, Changchun 130033, Peoples R China
[3] Jilin Jinong Hitech Inc Ltd, Gongzhuling 136100, Peoples R China
[4] Baicheng Prod Qual Inspect Inst, Baicheng 137099, Peoples R China
关键词
Eggs; Freshness; -aminobutyric acid; Storage; Processing properties; FUNCTIONAL-PROPERTIES; FOAMING PROPERTIES; GELLING PROPERTIES; GABA SHUNT; HENS EGG; YOLK; SOLUBILITY; PH; PROTEINS; OVOMUCIN;
D O I
10.1016/j.foodres.2022.111443
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Effects of gamma-aminobutyric acid (GABA) on egg storage properties were investigated by comparing freshness and processing properties between eggs treated with different GABA concentrations and untreated controls. GABA treatment delayed storage-associated increases of albumen pH value and surface hydrophobicity and decreases of protein index, yolk index, Haugh unit (HU) value, albumen height, solubility, gel hardness, and apparent viscosity. Highest HU, yolk index, and emulsion stability values and peak storage performance were observed after injection of eggs with 0.05 mL of GABA (0.3 g/mL). Even after 25 days of storage, GABA-treated eggs exhibited freshness resembling that of fresh eggs, indicating that GABA treatment extended shelf life by 10 days relative to controls. Peak solubility, emulsifying activity, emulsifying stability, foaming capacity, and foaming stability values of 89.74%, 0.72, 14.18, 43.35, and 45.57, respectively, for GABA-treated eggs exceeded corresponding control group values, thus demonstrating that GABA treatment of eggs slowed storage-related deterioration of freshness and processing quality.
引用
收藏
页数:11
相关论文
共 50 条
  • [1] Effect of γ-Aminobutyric Acid on Storage Quality of Eggs
    Jiang, Guochuan
    Yan, Xiaohui
    Tan, Chuanxin
    Sun, Hongrui
    Zhang, Jialin
    Liu, Xuejun
    Wang, Liyan
    Shipin Kexue/Food Science, 2019, 40 (15): : 249 - 254
  • [2] Effects of chitosan coating and storage with dry ice on the freshness and quality of eggs
    Jo, C.
    Ahn, D. U.
    Liu, X. D.
    Kim, K. H.
    Nam, K. -C.
    POULTRY SCIENCE, 2011, 90 (02) : 467 - 472
  • [3] Effect of Storage Temperature Change on Freshness of Shell Eggs
    Chen D.
    Du H.
    Li S.
    Lei Q.
    Zhang J.
    Chang H.
    Dai Y.
    Science and Technology of Food Industry, 2023, 44 (07) : 337 - 342
  • [4] Accumulation of γ-aminobutyric acid during cold storage in mulberry leaves
    Li, Erna
    Luo, Xinxin
    Liao, Sentai
    Shen, Weizhi
    Li, Qian
    Liu, Fan
    Zou, Yuxiao
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 53 (12): : 2664 - 2672
  • [5] Effects of low temperature and low oxygen storage on γ-aminobutyric acid content of brown rice during germination
    Ding, Junzhou
    Zhou, Qiang
    Yang, Tewu
    Dong, Mengyi
    Zhang, Lu
    Xiong, Shanbai
    Journal of the Chinese Cereals and Oils Association, 2015, 30 (01) : 1 - 7
  • [6] The effects of sonication on the stability of eggs during extended storage
    Yuceer, Muhammed
    Yildirim, Gozde
    Caner, Cengiz
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (09): : 6046 - 6054
  • [7] Effect of the Freshness of Raw Eggs on the Quality of Preserved Eggs during the Curing Period
    Tian Y.
    Chen Y.
    Wang Q.
    Shipin Kexue/Food Science, 2022, 43 (21): : 1 - 7
  • [8] Effects of temperature on quality of preserved eggs during storage
    Luo, Wenxiang
    Xue, Hui
    Xiong, Chunhong
    Li, Jianke
    Tu, Yonggang
    Zhao, Yan
    POULTRY SCIENCE, 2020, 99 (06) : 3144 - 3157
  • [9] Effects of Bacillus subtilis on Intestinal Flora and Freshness of Tilapia during Ice Storage
    Zhang W.
    Wang F.
    Ni L.
    Journal of Chinese Institute of Food Science and Technology, 2020, 20 (09): : 173 - 179
  • [10] Development of freshness indicator for monitoring chicken breast quality and freshness during storage
    Kim, Yong-Yeon
    Park, Sung-Jin
    Kim, Jun-Seo
    Shin, Han-Seung
    FOOD SCIENCE AND BIOTECHNOLOGY, 2022, 31 (03) : 377 - 385