Effect of Sterilization Temperature on Lipid Oxidation and Quality Attributes of Marinated Eggs

The effects of different sterilization temperatures on the conjugated diene acid (CDA) value, thiobarbituric acid reactive substances (TBARS) content, fatty acid profile, color, texture and sensory characteristics of marinated eggs were investigated. The results showed that sterilization temperatures below 95 and 105 ℃ significantly inhibited the increase in CDA and TBARS content, respectively. With increasing sterilization temperature, there was no significant change in the total content of saturated fatty acids (SFA) (P > 0.05), while the total content of monounsaturated fatty acids (MUFA) increased, and a significant increase was observed when the sterilization temperature was 105 ℃ (P < 0.05). In contrast, the total content of polyunsaturated fatty acids (PUFA) significantly decreased with increasing sterilization temperature (P < 0.05). When the sterilization temperature was 121 ℃, PUFA/SFA ratio significantly declined (P < 0.05) and the highest n-6/n-3 ratio was observed among all conditions. In addition, the color parameters L^* and b^* values decreased, and a^* value increased with increasing sterilization temperature. Sterilization at 105 ℃ resulted in higher hardness, springiness, chewiness and overall sensory scores than at any other temperature. This study indicates sterilization at 105 ℃ can cause less lipid oxidation, and maintain the nutritional value of fatty acids in marinated eggs and its sensory quality, which will provide a scientific basis for the selection of proper sterilization temperature by marinated egg producers.