虾青素鸡蛋的营养活性及风味研究

张馨月; 闫倩楠; 杨泽豪; 于淼; 马挺军

doi:10.12187/2025.01.005

February 2025

Article Contents

ZHANG Xinyue, YAN Qiannan, YANG Zehao, et al. Study on the nutritional activity and flavor of astaxanthin eggs[J]. Journal of Light Industry, 2025, 40(1): 41-48. doi: 10.12187/2025.01.005

Citation: ZHANG Xinyue, YAN Qiannan, YANG Zehao, et al. Study on the nutritional activity and flavor of astaxanthin eggs[J]. Journal of Light Industry, 2025, 40(1): 41-48. doi: 10.12187/2025.01.005 shu

Study on the nutritional activity and flavor of astaxanthin eggs

1. Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China;
2. Jilin Wanfang Wotu Agricultural Science and Technology Development Co., Ltd., Baishan 134300, China

Corresponding author: MA Tingjun, mtingjun@163.com
Received Date: 2024-05-27
Accepted Date: 2024-08-01

Abstract

Using Phaffia rhodozyma-derived astaxanthin eggs as the research object, the overall quality of the astaxanthin eggs was evaluated by comparing them with commercially available eggs in terms of nutrient substance, antioxidant capacity, sensory flavor, and other aspects. The results showed that the astaxanthin content in astaxanthin eggs reached (58.34±0.49) μg/g. Compared with control group eggs, the protein content increased by 12.74%, the fat content decreased by 11.34%, and the scavenging rates of DPPH and ABTS⁺free radicals increased by 96.96% and 29.19%, respectively. The inhibition rate of pancreatic lipase was as high as 53.98%, indicating good antioxidant capacity and fat reduction effect; The yolk of astaxanthin eggs had a bright orange red color, with a strong response to flavors of sulfides, alcohols, aldehydes, ketones, benzenes, and short chain alkanes. The taste was sweet, smooth, and delicate, with the highest comprehensive sensory score (84.25 points). The nutritional value, antioxidant capacity, sensory flavor, etc. of astaxanthin eggs were superior to control group eggs and native egg, close to a certain brand of eggs, and could better meet consumers' pursuit of nutritious and healthy functional eggs.
- astaxanthin egg,
- nutrient substance,
- antioxidant activity,
- fat reduction,
- sensory flavor
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沈阳化工大学材料科学与工程学院沈阳 110142

Study on the nutritional activity and flavor of astaxanthin eggs

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