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存储恶化和检测卵的多层结构:一个审查

Bowen Deng¹, Ziyuan Wang¹, Nan Xiao¹

¹The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China.

|October 16, 2024

概括

本综述详细介绍了卵子恶化机制,包括卵白稀释,蛋黄脂质水解和皮膜降解. 它还涵盖了微生物腐烂和评估蛋新鲜度的方法.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
微生物学微生物学

背景情况:

由于复杂的生化和物理变化,在储存期间蛋质量显著下降.
了解这些恶化过程对于延长蛋的保质期和保持食品安全至关重要.

研究的目的:

综合审查储存期间各种卵子组件的恶化机制.
阐明有助于卵子腐烂的生物化学和微生物因素.
总结评估蛋新鲜度的方法.

主要方法:

关于卵子恶化的科学研究的文献综述.
对参与蛋白和蛋黄降解的生物化学途径的分析.
检查微生物腐烂机制和皮肤的变化.
对传统和现代蛋新鲜度评估技术的审查.

主要成果:

卵白的稀释与降低的糖化,欧沃素降解和弱化的酶-欧沃素相互作用有关.
卵白蛋白降解和S形变化发生,这可能对溶解性-粘度特性产生潜在影响.
蛋黄中的脂质水解涉及糖脂和糖脂通路,导致脂肪酸自氧化.
详细介绍了皮肤薄化和微生物腐蚀策略,并概述了新鲜度评估方法.

结论:

卵子恶化是一个多方面的过程,涉及蛋白质和脂质的生物化学变化,皮质的物理降解和微生物活动.
保存策略和准确的新鲜度评估对于保持蛋质量和安全至关重要.

关键词:

蛋白的稀释蛋白的稀释蛋蛋蛋蛋蛋微生物污染的发生储存时间的恶化.黄黄的腐烂黄黄的腐烂

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