Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke

• 영문명: Study on the Development and Functional Characteristics of Salted Egg with Liquid Smoke
• 발행기관: 한국축산식품학회
• 저자명: Putri Widyanti Harlina Tri Yuliana Fetriyuna Raheel Shahzad Meihu Ma
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제3호, 471~490쪽, 전체 20쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.05.31

영문 초록

In this study, the duck eggs were salted with none or 2.5% and 5.0% (v/v) of liquid smoke (LS), respectively. As a control, samples salted without LS were used. The 2-thiobarbituric acid (TBA) values, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability, and reducing power of the three groups were tested at 0, 7, 14, and 21 and 28 days to determine the effects of LS on the antioxidant activity of treated eggs. In addition, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-Nose) were used to analyze the volatile flavor components of fresh duck eggs, LS, control, and salted duck eggs enriched with 2.5% (v/v) LS after 28 days of salting. The TBA value considerably increased with an increase in salting period, and the treated egg’s TBA value significantly associated with LS concentration. The TBA value decreased as the LS concentration increased. The amount of LS present was highly associated with their capacity to scavenge DPPH radicals. The reducing power of the samples was substantially correlated with the LS concentration, and the reducing power increased with increasing LS concentration. The GC-MS data revealed that phenols and ketones were the predominant chemicals present in the LS, and they were also found in the eggs added to the LS even though they were absent in the fresh eggs and control. The flavor of the control group and treated eggs with LS differed significantly, according to the principal component analysis and radar map of the E-nose. The texture study results revealed that the LS significantly impacted the hardness, cohesiveness, and chewiness of eggs.

목차

Introduction

Materials and Methods

Results

Discussion

Conclusion

Supplementary Materials

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

liquid smoke salted egg antioxidant activity gas chromatography-mass spectrometry (GC-MS) electronic nose (E-nose)