γ-氨基丁酸对鸡蛋贮藏性能的影响

doi:10.7506/spkx1002-6630-20180909-089

食品科学 ›› 2019, Vol. 40 ›› Issue (15): 249-254.doi: 10.7506/spkx1002-6630-20180909-089

γ-氨基丁酸对鸡蛋贮藏性能的影响

姜国川，闫晓慧，谭传欣，孙洪蕊，张佳霖，刘学军，王丽岩

1.吉林农业大学食品科学与工程学院，吉林长春 130118；2.吉林工商学院财税学院，吉林长春 130507；3.吉林省农业科学院农产品加工研究所，吉林长春 130033；4.吉林省轻工业设计研究院，吉林长春 130021

出版日期:2019-08-15 发布日期:2019-08-26

Effect of γ-Aminobutyric Acid on Storage Quality of Eggs

JIANG Guochuan, YAN Xiaohui, TAN Chuanxin, SUN Hongrui, ZHANG Jialin, LIU Xuejun, WANG Liyan

1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; 2. Finance and Taxation College, Jilin Business and Technology College, Changchun 130507, China; 3. Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China; 4. Jilin Light Industry Design and Research Institute, Changchun 130021, China

Online:2019-08-15 Published:2019-08-26

摘要/Abstract

摘要： 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 ℃条件下贮藏14 d后新鲜度的影响，探讨贮藏温度（4、25、37 ℃）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 ℃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 ℃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 ℃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。

关键词: γ-氨基丁酸, 鸡蛋, 贮藏性能, 卵转铁蛋白, 卵白蛋白

Abstract: 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 ℃ for 14 days, and it also examined the effect of storage temperature (4, 25 and 37 ℃) 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 ℃ 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 ℃, 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 ℃ 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.

Key words: γ-aminobutyric acid, egg, storage quality, otransferrin, ovalbumin

中图分类号:

TS253.2

姜国川，闫晓慧，谭传欣，孙洪蕊，张佳霖，刘学军，王丽岩. γ-氨基丁酸对鸡蛋贮藏性能的影响[J]. 食品科学, 2019, 40(15): 249-254.

JIANG Guochuan, YAN Xiaohui, TAN Chuanxin, SUN Hongrui, ZHANG Jialin, LIU Xuejun, WANG Liyan. Effect of γ-Aminobutyric Acid on Storage Quality of Eggs[J]. FOOD SCIENCE, 2019, 40(15): 249-254.

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γ-氨基丁酸对鸡蛋贮藏性能的影响

Effect of γ-Aminobutyric Acid on Storage Quality of Eggs

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