Effects Of Cooking Conditions On The Main Nutritional Components And Flavor Of Eggs

Eggs play an important role in people’s daily diet.Because of their rich nutrients and high digestion and absorption rate,they are often processed into a variety of egg products.Different processing conditions will cause certain differences in egg quality.In order to explore the effect of temperature and time on the nutritional value and sensory quality of egg white and yolk during egg cooking,this paper explores the differences in protein,fat and texture of eggs under different cooking conditions,and compares them on this basis.The nutritional value,taste and flavor of eggs were analyzed,and the best cooking conditions for boiled eggs were finally obtained.The research content of this paper is as follows:1.The eggs were cooked and matured by different heat treatment methods(boiling temperature and boiling time),and the determination results of the fat content,phospholipid content,cholesterol content,fatty acid composition and content in the samples were investigated.To investigate the effect of optimal cooking conditions on the fat composition of boiled eggs.The results showed that the total fat content of egg yolk was different under different cooking conditions.The total fat content of cooked at 75℃ was higher than that of other temperatures.After the temperature was raised to 90℃,the fat content of egg yolk was lower and the change was not significant.When the cooking temperature was constant,the phospholipid content of eggs in the early stage of cooking was relatively high,and the content of phospholipids in the later stage of cooking was significantly decreased(P<0.05).After the cooking temperature reached 90℃,the increase of the cooking temperature had little effect on the phospholipid content(P>0.05).Different cooking conditions had little effect on the cholesterol content of eggs,and the overall content was below 12 mg/g.Under different cooking conditions,the fatty acid composition of eggs is basically the same,but the content of fatty acids is different.Oleic acid is the highest in egg yolk fatty acids;followed by palmitic and linoleic acids;less stearic and palmitoleic acids;and linolenic,arachidonic,docosahexaenoic,and myristic acids the least amount.Judging from the changes in the overall content of functional polyunsaturated fatty acids,eggs cooked at 90℃-100℃ for 10 and 15 minutes are relatively balanced.2.By analyzing the protein content and protein denaturation rate of the sample. Combined with the in vitro digestive system,the in vitro digestibility of protein was studied,and then the composition and content of amino acids under different cooking conditions were analyzed,and the effect of cooking conditions on egg protein and amino acids was studied.The results showed that the protein content of eggs after different cooking treatments had little difference.With the increase of cooking time,the protein denaturation rate of egg white and egg yolk increased gradually,and the effect of heating on the protein denaturation rate of egg white was higher than that of egg yolk.Cooking at 95℃ for 15min had a higher overall protein digestion level,followed by cooking at 100℃ for 10min,and there was no significant difference between the two(P>0.05).Cooking can significantly improve the in vitro digestibility of egg protein(P<0.05)and improve the nutritional value of protein.The analysis and study of amino acid composition and content show that the amino acid composition of eggs cooked at 95℃-100℃ for 10-15min is close to the WHO/FAO ideal protein standard,which is rich in essential amino acids and has high nutritional value.3.By analyzing the effect of cooking conditions on egg quality formation,the physical properties of the samples,as well as the volatility of egg whites and yolks under different cooking conditions,were investigated.Flavor components are compared.The results showed that: under the same cooking temperature,the hardness,stickiness and chewiness of eggs increased first and then decreased with the increase of time;the stickiness and chewiness of eggs cooked for 10-25 min both were significantly higher than those in the early stage of cooking(P<0.05);with the changes of cooking temperature and time,the overall elasticity and cohesion of eggs changed less;under the same cooking temperature,the elasticity increased with the cooking time.It has a trend of increasing first and then decreasing,but the degree of change was not obvious;the resilience of eggs also gradually increased with the increase of cooking time.The volatile flavor components of egg white and egg yolk were determined under different cooking conditions,and 33 and 39 volatile flavor components were identified by GC-MS analysis,respectively.Elevated cooking temperature favors the development of egg flavor.Comprehensive consideration,eggs cooked at 95℃ for 15 minutes and 100℃ for 10 minutes are rich in nutrients,with ideal content of functional polyunsaturated fatty acids,high protein nutritional value,and good digestion and absorption rate.And it has better texture and better taste.