DOI: 10.12187/2025.01.005
Study on the nutritional activity and flavor of astaxanthin eggs
ZHANG Xinyue
YAN Qiannan
YANG Zehao
YU Miao
MA Tingjun
Abstract：Using Phaffia rhodozymna-derived astaxanthin eggs as the research object,the overall quality of the astaxanthin eggs was evaluated by comparing them with commercially available eggs in terms of nutrient substance,antioxidant capacity,sensory flavor,and other aspects.The results showed that the astaxanthin content in astaxanthin eggs reached(58.34±0.49)μg/g.Compared with control group eggs,the protein content increased by 12.74％,the fat content decreased by 11.34％,and the scavenging rates of DPPH and ABTS+free radicals increased by 96.96％and 29.19％,respectively.The inhibition rate of pancreatic lipase was as high as 53.98％,indicating good antioxidant capacity and fat reduction effect;The yolk of astaxanthin eggs had a bright orange red color,with a strong response to flavors of sulfides,alcohols,aldehydes,ketones,benzenes,and short chain alkanes.The taste was sweet,smooth,and delicate,with the highest comprehensive sensory score(84.25 points).The nutritional value,antioxidant capacity,sensory flavor,etc.of astaxanthin eggs were superior to control group eggs and native egg,close to a certain brand of eggs,and could better meet consumers'pursuit of nutritious and healthy functional eggs.
Keywords：astaxanthin eggnutrient substanceantioxidant activityfat reductionsensory flavor
Publication Date：2025-02-14
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 41-48 )