The Correlation between Changes in Lipid Composition and Enzymatic Activity in Eggs during High-temperature Storage
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Abstract:
Changes in lipid composition, lipase activity, and oxidation during egg storage at 37 ℃ were investigated, and the relationship between lipase activity and lipid oxidation was analyzed by a correlation analysis. The rate of egg weight loss, yolk pH, and moisture content of the yolk increased significantly, while the yolk index and Haugh unit (HU) decreased significantly during storage (p < 0.05). After a 15-day storage period at 37 ℃, the total lipid content decreased owing to moisture migration (from 28.93 g/100 g egg yolk to 24.20 g/100 g egg yolk), the phospholipid content decreased significantly (from 45.55 g/100 g lipid to 34.37 g/100 g lipid), and the free fatty acid content increased significantly (from 1.24 g/100 g lipid to 3.67 g/100 g lipid. By the end of the storage period, the neutral lipase, acid lipase, and phospholipase activity levels decreased by 76.50%, 56.78%, and 56.81%, respectively. The content of the phospholipid components phosphatidylcholine (PC), phosphatidyl ethanolamine (PE), and phosphatidylinositol (PI) all decreased during storage, whereas the peroxide value (POV) and amount of thiobarbituric acid reactive substances (TBARS) increased significantly. A correlation analysis showed that the changes in lipid composition were significantly correlated with changes in enzyme activity. These results reveal that apparent lipolysis and lipid oxidation occur during egg storage, and these changes are caused in part by enzymatic oxidation.
