Gao Li-Bing, Obianwuna Uchechukwu Edna, Zhang Hai-Jun, Qiu Kai, Wu Shu-Geng, Qi Guang-Hai, Wang Jing
Laboratory of Quality & Safety Risk Assessment for Animal Products on Feed Hazards (Beijing) of the Ministry of Agriculture & Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, China.
Foods. 2022 Dec 13;11(24):4027. doi: 10.3390/foods11244027.
The focus of this study was to compare the yolk flavor of eggs from laying hens of Chinese indigenous and commercial, based on detection of volatile compounds, fatty acids, and texture characteristics determination, using sensory evaluation, artificial sensors (electronic nose (E-nose), electronic tongue (E-tongue)), and gas chromatography-mass spectrometry (GC-MS). A total of 405 laying hens (Hy-Line Brown (n = 135), Xueyu White (n = 135), and Xinyang Blue (n = 135)) were used for the study, and 540 eggs (180 per breed) were collected within 48 h of being laid and used for sensory evaluation and the instrument detection of yolk flavor. Our research findings demonstrated significant breed differences for sensory attributes of egg yolk, based on sensory evaluation and instrument detection. The milky flavor, moisture, and compactness scores (p < 0.05) of egg yolk from Xueyu White and Xinyang Blue were significantly higher than that of Hy-Line Brown. The aroma preference scores of Xinyang Blue (p < 0.05) were significantly higher, compared to Hy-Line Brown and Xueyu White. The sensor responses of WIW and W2W from E-nose and STS from E-tongue analysis were significantly higher foe egg yolks of Hy-Line Brown (p < 0.05), compared to that of Xueyu White and Xinyang Blue. Additionally, the sensor responses of umami from E-tongue analysis, was significantly higher for egg yolks of Xueyu White (p < 0.05), compared to that of Hy-Line Brown and Xinyang Blue. Besides, the contents of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, in egg yolk were positively correlated with egg flavor. The texture analyzer showed that springiness, gumminess, and hardness of Hy-Line Brown and Xueyu White (p < 0.05) were significantly higher, compared to Xinyang Blue. The above findings demonstrate that the egg yolk from Chinese indigenous strain had better milky flavor, moisture, and compactness, as well as better texture. The egg yolk flavors were mainly due to presence of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, which would provide research direction on improvement in egg yolk flavor by nutrition. The current findings validate the strong correlation between the results of egg yolk flavor and texture, based on sensory evaluation, artificial sensors, and GC-MS. All these indicators would be beneficial for increased preference for egg yolk flavor by consumers and utilization by food processing industry, as well as a basis for the discrimination of eggs from different breeds of laying hens.
本研究的重点是基于挥发性化合物检测、脂肪酸分析以及质地特性测定，并通过感官评价、人工传感器（电子鼻（E-nose）、电子舌（E-tongue））和气相色谱-质谱联用仪（GC-MS），比较中国本土蛋鸡和商品蛋鸡所产鸡蛋的蛋黄风味。本研究共使用了405只蛋鸡（海兰褐（n = 135）、雪玉白（n = 135）和信阳青（n = 135）），在产蛋后48小时内收集了540枚鸡蛋（每个品种180枚），用于蛋黄风味的感官评价和仪器检测。基于感官评价和仪器检测，我们的研究结果表明，蛋黄的感官属性存在显著的品种差异。雪玉白和信阳青鸡蛋蛋黄的奶香味、水分和紧实度得分（p < 0.05）显著高于海兰褐鸡蛋蛋黄。与海兰褐和雪玉白相比，信阳青鸡蛋蛋黄的香气偏好得分（p < 0.05）显著更高。电子鼻分析中WIW和W2W以及电子舌分析中STS对海兰褐鸡蛋蛋黄的传感器响应（p < 0.05）显著高于雪玉白和信阳青鸡蛋蛋黄。此外，电子舌分析中鲜味对雪玉白鸡蛋蛋黄的传感器响应（p < 0.05）显著高于海兰褐和信阳青鸡蛋蛋黄。此外，蛋黄中的醇类和脂肪酸（如棕榈酸、油酸和花生四烯酸）含量与鸡蛋风味呈正相关。质地分析仪显示，与信阳青相比，海兰褐和雪玉白的弹性、胶黏性和硬度（p < 0.05）显著更高。上述研究结果表明，中国本土品种鸡蛋的蛋黄具有更好的奶香味、水分和紧实度，以及更好的质地。蛋黄风味主要归因于醇类和脂肪酸（如棕榈酸、油酸和花生四烯酸）的存在，这将为通过营养改善蛋黄风味提供研究方向。目前的研究结果验证了基于感官评价、人工传感器和GC-MS得出的蛋黄风味与质地结果之间的强相关性。所有这些指标将有助于提高消费者对蛋黄风味的偏好以及食品加工业的利用，同时也为区分不同品种蛋鸡所产鸡蛋提供依据。
