Study on the texture properties and oxidation characteristics of egg yolk powder gel.
Egg yolk gel
Lipid component
Oxidation characteristics
Texture properties
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Feb 2022
Feb 2022
Historique:
revised:
10
12
2020
accepted:
10
02
2021
entrez:
21
2
2022
pubmed:
22
2
2022
medline:
22
2
2022
Statut:
ppublish
Résumé
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 ( The online version contains supplementary material available at 10.1007/s13197-021-05027-2.
Identifiants
pubmed: 35185169
doi: 10.1007/s13197-021-05027-2
pii: 5027
pmc: PMC8814251
doi:
Types de publication
Journal Article
Langues
eng
Pagination
445-455Informations de copyright
© Association of Food Scientists & Technologists (India) 2021.
Déclaration de conflit d'intérêts
Conflicts of interestThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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