Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs

被引:0
作者
Putri Widyanti Harlina
Meihu Ma
Raheel Shahzad
Mostafa Mahmoud Gouda
Ning Qiu
机构
[1] Huazhong Agricultural University,National Research and Development Center for Egg Processing, College of Food Science and Technology
[2] Huazhong Agricultural University,College of Life Science and Technology
[3] National Research Centre,Department of Human Nutrition and Food Science
来源
Journal of Food Science and Technology | 2018年 / 55卷
关键词
Clove extract; Salted duck eggs; Antioxidant; Lipid oxidation; Fatty acid; Volatile compounds;
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学科分类号
摘要
Antioxidant activity, lipid oxidation, fatty acid composition and volatile compounds of duck eggs supplemented with clove extract were monitored over the salting period. The results indicated that application of clove extracts significantly reduced 2-thiobarbituric acid reactive substances and anisidine values as well as the conjugated dienes levels during curing. Clove extracts along with salting time had significant effects on the fatty acid composition. The predominant fatty acid in salted duck eggs supplemented with clove extracts for 14 day of the salting process was oleic acid, followed by palmitic acid and arachidonic acid. Additionally, treated eggs exhibited a higher docosahexaenoic acid content than that of control. The results of SPME GC–MS showed the presence of 46 and 37 volatiles in the treated eggs. Eugenol, as the primary bioactive component of clove, was detected in salted eggs supplemented with clove extracts. In addition, analyzing the results obtained through electronic nose showed that clove extract brought significant changes in salted eggs flavor components.
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页码:4719 / 4734
页数:15
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