State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food Chem. 2024 Dec 15;461:140958. doi: 10.1016/j.foodchem.2024.140958. Epub 2024 Aug 22.
In this study, the oxidation of egg yolk lipids (EYL) by salt-induced heat and non-heat treatments was investigated for quality and flavor. The correlation between physicochemical properties, lipid oxidation and antioxidant activity was modeled using partial least squares discriminant analysis (PLS-DA). The results indicated that the prolonged salt-induced synergistic heat treatment produced the highest level of lipid oxidation, antioxidant activity and oil exudation, along with the lowest level of polyunsaturated fatty acid content. In addition, higher contents of pyrazines and fewer acid species were detected, which was not the case with the salt-free heat treatment. In total, 14 identical volatile organic compounds (VOCs) were produced, yet their overall flavor profiles determined by the electronic nose would remain dramatically distinguished. Therefore, heat treatment was particularly critical for lipid oxidation and the generation of aromatic compounds, implying that heat-treated EYL induced by salt is a flavor component with good antioxidant potential.
本研究考察了盐诱导的热和非热处理对蛋黄脂质（EYL）氧化的影响，以研究其质量和风味。采用偏最小二乘判别分析（PLS-DA）对理化性质、脂质氧化和抗氧化活性之间的相关性进行建模。结果表明，盐诱导协同热处理时间延长会产生最高水平的脂质氧化、抗氧化活性和油渗出，同时多不饱和脂肪酸含量最低。此外，检测到更多的吡嗪类物质和较少的酸类物质，而无盐热处理则不是这样。总的来说，产生了 14 种相同的挥发性有机化合物（VOCs），但电子鼻确定的整体风味特征仍然存在显著差异。因此，热处理对脂质氧化和芳香化合物的生成特别重要，这意味着盐诱导的热处理 EYL 是一种具有良好抗氧化潜力的风味成分。
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