虾青素鸡蛋的营养活性及风味研究
Study on the nutritional activity and flavor of astaxanthin eggs
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摘要: 以红发夫酵母源虾青素鸡蛋为研究对象,通过与其他市售鸡蛋在营养物质、抗氧化能力、感官风味等方面进行对比,评估该虾青素鸡蛋的整体品质。结果表明:虾青素鸡蛋中虾青素含量达(58.34±0.49) μg/g,与对照组鸡蛋相比,其蛋白质含量增加了12.74%,脂肪含量降低了11.34%,对DPPH、ABTS+自由基的清除率分别提高了96.96%和29.19%,对胰脂肪酶的抑制率高达53.98%,具有较好的抗氧化能力和减脂效果;虾青素鸡蛋的蛋黄为鲜艳的橘红色,对硫化物、醇类、醛类、酮类、苯类和短链烷烃类风味物质的响应强烈,口感甜绵细腻,综合感官评分(84.25分)最高。虾青素鸡蛋的营养价值、抗氧化能力、感官风味等均优于对照组鸡蛋和柴鸡蛋,接近某品牌鸡蛋,能较好地满足消费者对营养、健康功能型鸡蛋的追求。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.
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Key words:
- astaxanthin egg /
- nutrient substance /
- antioxidant activity /
- fat reduction /
- sensory flavor
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