Harlina Putri Widyanti, Ma Meihu, Shahzad Raheel, Khalifa Ibrahim
Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Food Sci Anim Resour. 2022 Jul;42(4):689-711. doi: 10.5851/kosfa.2022.e30. Epub 2022 Jul 1.
The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.
我们研究的目的是通过抗氧化能力、脂质氧化、脂肪酸谱和风味分析来确定迷迭香提取物对鸭蛋的影响。比较了三组咸鸭蛋：一个对照组以及分别添加0.1%和0.5%（w/v）迷迭香提取物腌制28天的组。随着时间的推移，在腌制28天后，添加0.5%（w/v）迷迭香提取物的鸭蛋的自由基清除活性和还原能力显著高于对照组。迷迭香提取物和腌制时间对咸鸭蛋的脂肪酸谱有显著影响。在添加迷迭香提取物处理的咸鸭蛋中，棕榈酸是含量最丰富的脂肪酸，其次是亚油酸和花生四烯酸。此外，处理后的鸭蛋比对照鸭蛋含有更多的二十二碳六烯酸。并且处理后的鸭蛋对脂质氧化过程（初级和次级氧化）也有相当大的影响。因此，迷迭香提取物可作为一种天然抗氧化香料，用于防止鸡蛋在储存期间氧化并延长其保质期。此外，使用固相微萃取-气相色谱-质谱联用仪和电子鼻进行的风味研究表明，在咸鸭蛋中添加迷迭香提取物可以赋予其独特的风味。
