IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v35y2017i3id174-2016-cjfs.html
   My bibliography  Save this article

Lipolysis and oxidation of lipids during egg storage at different temperatures

Author

Listed:
  • Qingling Wang

    (National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China
    Food College, Shihezi University, Shihezi, P.R. China)

  • Guofeng Jin

    (National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China)

  • Ning Wang

    (National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China)

  • Xin Guo

    (Food College, Shihezi University, Shihezi, P.R. China)

  • Yongguo Jin

    (National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China)

  • Meihu Ma

    (National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China)

Abstract

The aim of this study was to investigate lipolysis and lipid oxidation of stored eggs at different temperatures (4 and 22°C) by evaluating the changes in physicochemical index, lipid profiles, enzymatic activity, and oxidative index. The results showed that the changes in physicochemical index were more significant at 22°C than at 4°C. Weight loss, moisture content, and pH of egg yolk increased significantly (P < 0.05), whereas the yolk index decreased during storage. However, there was no significant difference in lipid profiles between 4 and 22°C storage temperature. The lipid composition analysis demonstrated that lipid hydrolysis took place during egg storage and resulted in a marked decrease of PL and increase of FFA. It was also found that the content of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI) decreased significantly during storage. The correlation analysis showed that the lipid degradation is significantly positively related to lipase activity (P < 0.05), and the marked changes of lipid fractions are results of both hydrolysis and oxidation. It can be concluded that the egg physicochemical index and lipase activity were greatly influenced by temperature during storage, but the yolk lipid stability was not significantly influenced by storage temperature.

Suggested Citation

  • Qingling Wang & Guofeng Jin & Ning Wang & Xin Guo & Yongguo Jin & Meihu Ma, 2017. "Lipolysis and oxidation of lipids during egg storage at different temperatures," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(3), pages 229-235.
    • Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:174-2016-cjfs
    DOI: 10.17221/174/2016-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/174/2016-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/174/2016-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/174/2016-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:35:y:2017:i:3:id:174-2016-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.