Advancements in understanding and improving duck egg odor: Mechanisms, influential factors, and innovative strategies
文献类型： 外文期刊
作者： Dong, Qishan 1 ; Lu, Lizhi 2 ; Sun, Yangying 1 ; Pan, Daodong 1 ; Tian, Yong 2 ; He, Jun 1 ; Zeng, Tao 2 ;
作者机构： 1.Ningbo Univ, Coll Food Sci & Engn, Ningbo 315832, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Anim Husb & Vet Sci, Zhejiang Prov Engn Res Ctr Poultry Breeding Ind &, Key Lab Livestock & Poultry Resources Poultry Eval, Hangzhou 310021, Peoples R China
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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