Effect of γ-Aminobutyric Acid on Storage Quality of Eggs

doi:10.7506/spkx1002-6630-20180909-089

Abstract

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

CLC Number:

TS253.2

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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Effect of γ-Aminobutyric Acid on Storage Quality of Eggs

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