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Study on the texture properties and oxidation characteristics of egg yolk powder gel

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Abstract

The gel was prepared by thermal induction of egg yolk powder as raw material in this study. Firstly, the lipid component of egg yolk powder gel and the correlation between the gel strength of egg yolk powder and Texture Profile Analysis were analyzed, and then the changes of oxidation products. The method of principal component analysis (PCA) was used to determine the relationship between secondary oxidation products and fatty acids content. Moreover, Redundancy analysis (RDA) was used to study the relationship between fatty acids, Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), peroxide value (POV) in Egg Yolk Gel. Result indicated, Lipid content of egg yolk powder gel was lower than egg yolk powder, the gel strength was positively correlated with hardness, adhesion, viscosity and masticatory (p < 0.01), and had a significant negative correlation with recovery (p < 0.01). In the nuclear magnetic map, the signal of primary oxidation product E, E-conjugate form was at 5.70 ppm, the signal of secondary oxidation product n-aldehyde was at 9.75 ppm. Combined with PCA and RDA, the results showed that the changes of fatty acid content were negatively correlated with the changes of peroxide value, while the changes of PC and PE were positively correlated, and the contents of fatty acids, PE, PI and PC were negatively correlated with the changes of POV, of which PE and POV were the most correlated.

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Acknowledgements

The authors acknowledge the support for equipment provided by the Open Project Progran of State Key Laboratory of Food Science and Technology, Nanchang University (No. SKLF-KF-201821) Supported by the 111 Project (Project No. C20034)

Funding

This study was financed by Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Yanbian University, Yanji, 133002, China Supported by the 111 Project (Project Nos. D20034).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China

    Jing Li

  2. Agronomy of Food Science and Technology, Yanbian University, No. 977 Gong yuan Road, Yanji District, Jilin, 133002, China

    Longlong Liu, Jun Lin, ZhiYu Chen & Hua Zhang

  3. Engineering Research Center of North, East Cold Region Beef Cattle Science &Technology Lnnovation, Ministry of Education, Yanbin University, Yanji, 133002, China

    Hua Zhang

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  1. Longlong Liu
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  2. Jun Lin
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  3. ZhiYu Chen
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  4. Hua Zhang
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Contributions

Longlong LIU: Conceptualization, Formal analysis, Writing—original draft. Jun Lin: Investigation, Writing. ZhiYu Chen: Conceptualization, Resources, Writing. Hua Zhang: Conceptualization, Visualization, Writing—review and editing, Supervision. Jing Li: Resources, Writing—review and editing.

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Correspondence to Hua Zhang.

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Liu, L., Lin, J., Chen, Z. et al. Study on the texture properties and oxidation characteristics of egg yolk powder gel. J Food Sci Technol 59, 445–455 (2022). https://doi.org/10.1007/s13197-021-05027-2

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  • DOI: https://doi.org/10.1007/s13197-021-05027-2

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