Preparation and storage stability of docosahexaenoic acid enriched egg yolk powder

doi:10.3969/j.issn.1004-1524.2020.12.14

Acta Agriculturae Zhejiangensis ›› 2020, Vol. 32 ›› Issue (12): 2226-2231.DOI: 10.3969/j.issn.1004-1524.2020.12.14

• Food Science • Previous Articles Next Articles

Preparation and storage stability of docosahexaenoic acid enriched egg yolk powder

CHEN Yifan¹(), LI Huanhuan¹, TANG Honggang¹, ZHANG Jin¹, ZHANG Yingping², TONG Haowen³, ZHU Dongrong⁴, CHEN Lihong¹^,^*()

1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
3. College of Standardization, China Jiliang University, Hangzhou 310021, China
4. Zhejiang Aige Biotechnology Co., Ltd., Changxing 313100, China

Received:2020-09-09 Online:2020-12-25 Published:2020-12-25
Contact: CHEN Lihong

Abstract

Abstract:

In the present study, docosahexaenoic acid (DHA) enriched egg yolk powder was made from DHA enriched eggs. In order to investigate the effects of accelerated oxidation oven test for 25 d and different storage conditions including temperature (4, 25, 37℃), light (light/dark) and oxygen (unsealed/sealed)) on the storage stability of DHA enriched egg yolk powder, the indicators of pH value, color difference, DHA content and peroxide value were measured. It was shown that freeze-drying process could maintain DHA in the DHA enriched egg yolk powder with a content of 17.1 g·kg^-1. High temperature oxidation reduced the pH and brightness value of DHA enriched egg yolk powder, and increased the redness value. The preservation rate of DHA was 93.1% after storage at 37 ℃ for 7 weeks in the DHA enriched egg yolk powder. When stored at 25 ℃ for 60 d, the DHA preservation rate in the DHA enriched egg yolk powder was 95.2%, 93.6%, 94.2%, 91.7%, in sealed and dark conditions, unsealed and dark condition, sealed and light condition, and unsealed and light condition, respectively. The peroxidation value of the DHA enriched egg yolk powder was 3.7 times under unsealed and light condition as that under unsealed and dark condition. In conclusion, temperature had a leading effect on the preservation rate of DHA in the DHA enriched egg yolk powder, while oxygen and light could promote the oxidative process. The storage of DHA enriched egg yolk powder should give priority to low temperature, and sealed and dark condition.

Key words: egg yolk powder, oxidation, preservation rate

CLC Number:

S879.3

CHEN Yifan, LI Huanhuan, TANG Honggang, ZHANG Jin, ZHANG Yingping, TONG Haowen, ZHU Dongrong, CHEN Lihong. Preparation and storage stability of docosahexaenoic acid enriched egg yolk powder[J]. Acta Agriculturae Zhejiangensis, 2020, 32(12): 2226-2231.

Figures/Tables 4

References 14

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t/d	L^*		a^*		b^*
t/d	敞口Unsealed	密封Sealed	敞口Unsealed	密封Sealed	敞口Unsealed	密封Sealed
0	71.1±0.4 a	71.1±0.4 a	13.0±0.1 c	13.0±0.1 c	40.4±0.7 a	40.4±0.7 a
2	68.3±1.6 b	69.5±1.0 b	13.7±0.3 bc	13.6±0.3 bc	38.1±1.0 b	38.7±0.6 b
5	66.8±0.6 bc	68.2±0.2 b	14.8±0.2 b	14.4±0.7 bc	37.1±0.5 bc	37.5±0.3 bc
10	65.9±1.1 c	67.8±0.7 b	15.3±0.1 b	14.7±0.1 b	34.9±0.6 cd	36.4±0.5 c
15	65.8±0.9 c	67.1±0.4 b	15.5±0.6 ab	15.1±0.1 ab	34.8±0.2 cd	35.5±1.0 cd
20	64.3±0.8 cd	66.8±0.2 b	15.7±0.1 ab	15.4±0.2 a	33.6±1.2 d	34.7±0.5 cd
25	63.1±0.4 d	66.3±2.1 b	16.1±0.3 a	15.5±0.4 a	31.5±0.5 e	33.3±1.9 d

t/d	L^*		a^*		b^*
t/d	敞口Unsealed	密封Sealed	敞口Unsealed	密封Sealed	敞口Unsealed	密封Sealed
0	71.1±0.4 a	71.1±0.4 a	13.0±0.1 c	13.0±0.1 c	40.4±0.7 a	40.4±0.7 a
2	68.3±1.6 b	69.5±1.0 b	13.7±0.3 bc	13.6±0.3 bc	38.1±1.0 b	38.7±0.6 b
5	66.8±0.6 bc	68.2±0.2 b	14.8±0.2 b	14.4±0.7 bc	37.1±0.5 bc	37.5±0.3 bc
10	65.9±1.1 c	67.8±0.7 b	15.3±0.1 b	14.7±0.1 b	34.9±0.6 cd	36.4±0.5 c
15	65.8±0.9 c	67.1±0.4 b	15.5±0.6 ab	15.1±0.1 ab	34.8±0.2 cd	35.5±1.0 cd
20	64.3±0.8 cd	66.8±0.2 b	15.7±0.1 ab	15.4±0.2 a	33.6±1.2 d	34.7±0.5 cd
25	63.1±0.4 d	66.3±2.1 b	16.1±0.3 a	15.5±0.4 a	31.5±0.5 e	33.3±1.9 d

Preparation and storage stability of docosahexaenoic acid enriched egg yolk powder

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