Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks

Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks

This study examined the effect of succinylation on protein oxidation–aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation of lipid and protein at six levels o...

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Bibliographic Details
Main Authors: Liuyang Ren, Cheng Sun, Ying Lv, Lokesh Kumar
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
egg yolk
heat treatment
succinylation
off-flavor
lipoprotein oxidation
Online Access:https://www.mdpi.com/2304-8158/13/21/3489
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