West Virginia University, Division of Animal and Nutritional Sciences, PO Box 6108, Morgantown, WV, USA.
J Sci Food Agric. 2018 Jul;98(9):3452-3461. doi: 10.1002/jsfa.8858. Epub 2018 Feb 26.
Egg sticks fortified with omega-3 polyunsaturated fatty acids (ω-3 PUFAs) were developed by replacing egg yolk with salmon, algae, and flax oils. Egg sticks were cooked before analysis. Quality indicators for storage stability under different packaging and temperature were determined throughout a 28-day storage. Egg sticks were vacuum and non-vacuum packed. Further, both packaging treatments were divided into two storage temperatures of 4 and 10 °C. Quality indicators were determined every 7 days, including pH, syneresis, texture, color, microbial growth, proximate composition, fatty acid profile, and lipid oxidation.
Vacuum-packed egg sticks stored at 4 °C had slower degradation over time than all other treatments; however, they also had higher syneresis, harder texture, and higher anaerobic growth. Although vacuum packaging slowed lipid oxidation, it had limited effect on prevention of ω-3 PUFAs degradation; whereas refrigeration (4 °C) seemed to prevent degradation of ω-3 PUFAs better than it could slow lipid oxidation.
Based on the results, it can be concluded that both vacuum packaging and refrigeration at 4 °C decrease degradation of egg sticks developed in the present study during storage. Under these conditions, egg sticks may maintain stability for at least 21 days of storage. © 2017 Society of Chemical Industry.
鸡蛋棒用三文鱼、藻类和亚麻籽油代替蛋黄制成，并强化了ω-3 多不饱和脂肪酸（ω-3 PUFAs）。在分析之前，鸡蛋棒先经过烹饪。在 28 天的储存过程中，确定了不同包装和温度下储存稳定性的质量指标。鸡蛋棒采用真空和非真空包装。此外，这两种包装处理都分为 4°C 和 10°C 的两个储存温度。每 7 天测定一次质量指标，包括 pH 值、离浆、质地、颜色、微生物生长、近似成分、脂肪酸谱和脂质氧化。
在 4°C 下真空包装的鸡蛋棒随时间的推移降解速度较慢；但它们的离浆率更高，质地更硬，厌氧菌生长更多。尽管真空包装减缓了脂质氧化，但对防止 ω-3 PUFAs 降解的效果有限；而冷藏（4°C）似乎比减缓脂质氧化更能防止 ω-3 PUFAs 的降解。
根据结果可以得出结论，真空包装和在 4°C 下冷藏都可以减少本研究中开发的鸡蛋棒在储存过程中的降解。在这些条件下，鸡蛋棒在至少 21 天的储存期内可能保持稳定。© 2017 英国化学学会。
