Effects of ?-aminobutyric acid on freshness and processing properties of eggs during storage
文献类型： 外文期刊
作者： Jiang, Guochuan 1 ; Sun, Hongrui 2 ; Sun, Hongjiao 3 ; Fu, Yuan 1 ; Li, Xuefeng 4 ; Wang, Liyan 1 ; Liu, Xuejun 1 ;
作者机构： 1.Jilin Agr Univ, Changchun 130118, Peoples R China
2.Jilin Acad Agr Sci, Changchun 130033, Peoples R China
3.Jilin Jinong Hitech Inc Ltd, Gongzhuling 136100, Peoples R China
4.Baicheng Prod Qual Inspect Inst, Baicheng 137099, Peoples R China
关键词： Eggs; Freshness; ?-aminobutyric acid; Storage; Processing properties
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2022 年 157 卷
页码：
收录情况： SCI
摘要： Effects of gamma-aminobutyric acid (GABA) on egg storage properties were investigated by comparing freshness and processing properties between eggs treated with different GABA concentrations and untreated controls. GABA treatment delayed storage-associated increases of albumen pH value and surface hydrophobicity and decreases of protein index, yolk index, Haugh unit (HU) value, albumen height, solubility, gel hardness, and apparent viscosity. Highest HU, yolk index, and emulsion stability values and peak storage performance were observed after injection of eggs with 0.05 mL of GABA (0.3 g/mL). Even after 25 days of storage, GABA-treated eggs exhibited freshness resembling that of fresh eggs, indicating that GABA treatment extended shelf life by 10 days relative to controls. Peak solubility, emulsifying activity, emulsifying stability, foaming capacity, and foaming stability values of 89.74%, 0.72, 14.18, 43.35, and 45.57, respectively, for GABA-treated eggs exceeded corresponding control group values, thus demonstrating that GABA treatment of eggs slowed storage-related deterioration of freshness and processing quality.
- 相关文献
作者其他论文 更多>>
-
Enzyme activities and volatile flavor compound compositions of tiger nut paste prepared using different fungal starter strains
作者：Sun, Hongrui;Meng, Yue;Zeng, Xianpeng;Chi, Yanping;Kang, Lining;Liu, Xiangying;Zhang, Jialin;Yang, Zhiqiang;Tian, Zhigang;Shi, Haihui;Fan, Jieying
关键词：tiger nut; paste; volatile components; enzyme activity
-
Preparation, Purification, Characterization and Antioxidant Activity of Rice Bran Fermentation Broth with Hypsizigus marmoreus
作者：Chi, Yanping;Kang, Lining;Liu, Xiangying;Sun, Hongrui;Meng, Yue;Zhang, Jialin;Kang, You;Dai, Yonggang
关键词：rice bran fermentation broth; preparation; purification; characterization; antioxidant activity
-
Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions
作者：Sun, Hongrui;Fan, Jieying;Meng, Yue;Zeng, Xianpeng;Yang, Zhiqiang;Nan, Xiping;Kang, Lining;Liu, Xiangying;Sun, Hongjiao;Jiang, Guochuan
关键词：mung bean protein isolate; freeze-thaw stability; protein structure; albumin and globulin content; emulsion parameters; flexibility measurement; functional properties; fourier-transform infrared spectroscopy; circular dichroism
-
Effects of treatment methods on the formation of resistant starch in purple sweet potato
作者：Sun, Hongrui;Fan, Jieying;Tian, Zhigang;Meng, Yue;Yang, Zhiqiang;Zeng, Xianpeng;Liu, Xiangying;Kang, Lining;Nan, Xiping;Ma, Linyuan
关键词：Purple sweet potato; Resistant starch; Autoclaving; Pullulanase; Structure characterisation
-
Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein
作者：Liu, Xuejun;Jiang, Guochuan;Fu, Yuan;Yan, Xiaohui;Tian, Lili;Hu, Ruifeng;Sun, Hongrui;Guo, Wanchun
关键词：gel property; glutamine transaminase; myofi-brillar protein; Perccottus glenii; protein structure; ultrasound
-
Influence of Potato Flour on Dough and Steamed Bread Quality and Correlation Analysis
作者：Sun, Hongrui;Liu, Xiangying;Tian, Zhigang;Fan, Jieying;Meng, Yue;Nan, Xiping;Yang, Zhiqiang;Zeng, Xianpeng;Kang, Lining
关键词：potato flour; dough; steamed bread; correlation
