College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Key Laboratory of Plant Protection Resources and Pest Integrated Management of the Ministry of Education, College of Plant Protection, Northwest A&F University, Yangling, Shaanxi 712100, China.
Food Res Int. 2021 Feb;140:110013. doi: 10.1016/j.foodres.2020.110013. Epub 2020 Dec 14.
The purpose of this study was to compare the edible quality of liquid egg after steaming, baking, frying and microwaving. Texture profile analysis (TPA) and color analysis were used to evaluate the sensory characteristics of cooked eggs. The fat, vitamin A and E, protein and amino acid content of cooked eggs and the antioxidant activity after in vitro digestion were determined to display the variations in nutritional value. TPA results demonstrate that baked egg exhibited a softer and more elasticity texture, with a significant lower hardness of 3234 g than fried and microwaved eggs (p < 0.05). This is also consistent with the results of cohesiveness and chewiness. Consequences from scanning electron microscope showed plentiful honeycomb structure in baked egg, which may be related to the soft and elasticity texture. However, significantly higher contents of fat, vitamins A and E, protein were determined in fried egg (p < 0.05), which may be related to its lower moisture content. The strongest free radical scavenging efficiency for the hydroxyl, the DPPH and the superoxide radical were found in the gastrointestinal digestion of fried egg, with the rate of 95.76%, 81.08%, and 91.08%, respectively. Overall, baked egg showed superior soft and elasticity taste characteristics due to its honeycomb structure, while fried egg exhibited better antioxidant activity because of its high contents in vitamins and amino acids. The above results provide potential approach for the manufacture of pre-cooked eggs and related products using liquid eggs as ingredients.
本研究旨在比较蒸、烤、煎和微波处理后的液态蛋的食用品质。采用质构剖面分析（TPA）和颜色分析评估煮蛋的感官特性。测定煮蛋的脂肪、维生素 A 和 E、蛋白质和氨基酸含量以及体外消化后的抗氧化活性，以显示营养价值的变化。TPA 结果表明，烤蛋的质地更柔软、更有弹性，硬度显著低于煎蛋和微波蛋，为 3234g（p<0.05）。这与凝聚性和咀嚼性的结果一致。扫描电子显微镜的结果表明，烤蛋中存在大量的蜂窝状结构，这可能与其柔软和弹性的质地有关。然而，煎蛋的脂肪、维生素 A 和 E、蛋白质含量显著较高（p<0.05），这可能与其较低的水分含量有关。在胃肠道消化过程中，煎蛋对羟基、DPPH 和超氧自由基的清除率最高，分别为 95.76%、81.08%和 91.08%。总体而言，由于其蜂窝状结构，烤蛋表现出优越的柔软和弹性口感特性，而由于其维生素和氨基酸含量较高，煎蛋表现出更好的抗氧化活性。这些结果为使用液态蛋作为原料生产预煮蛋和相关产品提供了潜在的方法。
