In order to study the changes in the total bacterial count and fatty acid composition of marinated eggs as a function of sterilization temperature and storage temperature, vacuum-packed marinated eggs were sterilized at 95, 105 or 121 ℃, and stored at 4 or 25 ℃ (those sterilized at 121 ℃ were stored exclusively at 25 ℃). The results showed that sterilization at each temperature could effectively kill bacteria, and the total bacterial count in each group was less than 10 CFU/g. The contents of polyunsaturated fatty acids (PUFA) in the samples sterilized at 105 and 121 ℃ decreased by 1.56% and 6.83%, respectively, compared with that sterilized at 95 ℃. Different changes in fatty acid composition as a function of storage time were found among groups, depending on such factors as sterilization temperature, storage temperature, microbial species, microbial proliferation and oxidative hydrolysis reaction. The samples sterilized at 95 ℃ could be stored at 25 ℃ for only 15 days and had the fastest rate of deterioration of fatty acids. The samples sterilized at 105 ℃ could be stored at 25 ℃ for 75 days, and had a slow rate of deterioration of fatty acids. The samples sterilized at 95 ℃ could be stored at 4 ℃ for 90 days, but the rate of deterioration of fatty acids was faster. Microbial proliferation was not detected in the samples subjected to sterilization at 121 ℃ after 90 days of storage at 25 ℃. During storage, fatty acids were retained well, but the initial level of polyunsaturated fatty acids was low. Microbial proliferation was not detected in the samples sterilized at 105 ℃ after 90 days of storage at 4 ℃, either, and the retention rate of fatty acids was the highest during storage. Accordingly, sterilization at 105 ℃ and stored at 4 ℃ can be used for the production of marinated eggs with high nutrient level and long shelf life.

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.