التفاصيل البيبلوغرافية
| العنوان: |
γ-氨基丁酸对鸡蛋贮藏性能的影响. (Chinese) |
| العنوان البديل: |
Effect of γ-Aminobutyric Acid on Storage Quality of Eggs. (English) |
| المؤلفون: |
姜国川, 闫晓慧, 谭传欣, 孙洪蕊, 张佳霖, 刘学军, 王丽岩 |
| المصدر: |
Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 15, p249-254, 6p |
| مصطلحات موضوعية: |
EGG yolk, EGG quality, GABA, GABA agents, EGG storage, TRANSFERRIN |
| الملخص (بالإنجليزية): |
In order to improve the storage quality of eggs, this study determined the effect of injection of different concentrations of γ-aminobutyric acid (GABA) into eggs on its freshness after storage at 37 °C for 14 days, and it also examined the effect of storage temperature (4, 25 and 37 °C) on the freshness of eggs in the 100 mg/mL GABA treatment and control groups (saline) and the effect of GABA on the concentrations of ovotransferrin and ovalbumin in eggs stored at 37 °C for 14 days. The results showed that the Haugh units (HU) and yolk index of eggs were the highest and the storage quality was the best when GABA concentration was 100 mg/mL. After 14 day of storage at 4, 25 and 37 °C, the HU value was 86.91, 72.28 and 71.50, respectively, and the yolk index was 0.53, 0.35 and 0.24, respectively, which were higher than that of the control group. After storage at 37 °C for 14 days, the concentrations of ovotransferrin and ovalbumin in the 100 μg/mL GABA treatment group were 1.12 times higher and 39% relative to the control group, respectively. Therefore, GABA can be used to improve the storage quality of eggs. [ABSTRACT FROM AUTHOR] |
| Abstract (Chinese): |
为了改善鸡蛋贮藏性能，向鸡蛋中注入γ-氨基丁酸（γ-aminobutyric acid，GABA），研究不同质量浓度 GABA处理对鸡蛋在37 °C条件下贮藏14 d后新鲜度的影响，探讨贮藏温度（4、25、37 °C）对100 μg/mL GABA处理 组和对照组（添加生理盐水）鸡蛋新鲜度的影响以及GABA对鸡蛋在37 °C条件下贮藏14 d后卵转铁蛋白、卵白蛋白 质量浓度的影响。结果表明：当GABA质量浓度为100 μg/mL时，鸡蛋的哈夫单位（Haugh units，HU）与蛋黄指数 最高，贮藏性能最优；鸡蛋经此质量浓度GABA处理，在4、25、37 °C贮藏14 d后HU值分别为86.91、72.28、71.50， 蛋黄指数分别为0.53、0.35、0.24，均高于对照组（生理盐水处理）；在37 °C贮藏14 d后，100 μg/mL GABA处理组卵 转铁蛋白、卵白蛋白质量浓度分别是对照组的1.12 倍和39%。因此，GABA可以用于改善鸡蛋的贮藏性能。 [ABSTRACT FROM AUTHOR] |
|
Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| قاعدة البيانات: |
Complementary Index |
