Advancements in understanding and improving duck egg odor: Mechanisms, influential factors, and innovative strategies

文献类型： 外文期刊

第一作者： Dong, Qishan

作者： Dong, Qishan;Sun, Yangying;Pan, Daodong;He, Jun;Dong, Qishan;Lu, Lizhi;Tian, Yong;Zeng, Tao

作者机构：

关键词： Duck egg; Odor formation; Trimethylamine; Gut microbiota; Reducing odor; Coating preservation

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 138 卷

页码：

收录情况： SCI

摘要： Duck eggs, holding significant nutritional and commercial value, often face limitations due to their characteristic unpleasant fishy odor, predominantly originating from the egg yolk. Advancing the development and utilization of duck eggs requires a comprehensive understanding of the mechanisms behind odor formation and effective mitigation strategies. This review consolidates current research on the sources, detection methods, and formation mechanisms of duck egg odor, emphasizing factors such as dietary feed, breeding systems, and processing methods. It delves into the roles of gut microbiota, genetic factors such as flavin-containing monooxygenase 3 (FMO3) gene mutations, trimethylamine (TMA), and lipid and protein oxidation in odor development. Advanced processing and storage technologies, including physical treatments, protein modification, enzymatic processing, and coating preservation, are highlighted as promising approaches to reducing odor. Future research priorities include developing more sophisticated detection methods and gaining deeper insights into the genetic factors influencing odor formation.

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