Study On The Quality And Storage Performance Of Astaxanthin Eggs

Astaxanthin is a keto carotenoid,which has biological functions such as coloring,antioxidant,anticancer,anti-inflammatory,and immunity enhancement,so it can be used as a feed additive in laying hens.In this experiment,the stability and antioxidant properties of astaxanthin,the effect of different astaxanthin addition levels on egg quality,and the effect of different coating films on the fresh-keeping effect of astaxanthin eggs were studied.The quality decay dynamics model and shelf life prediction model of Pullulan coated astaxanthin eggs were established to provide theoretical basis for egg production,storage and circulation.The main findings are as follows:1.The results of studies on the stability and antioxidant properties of astaxanthin showed that: Astaxanthin should be stored at low temperature and protected from light.The degradation rate of astaxanthin was only 0.2% after incubation at 4°C for 4 hours,2% at 30°C,and 14.9% at 80°C.The degradation rates of astaxanthin were 59.6% and41.4% after 12 h of UV light and sunlight irradiation,respectively,while the degradation rate was only 1.2% under indoor dark conditions.Astaxanthin has strong antioxidant capacity,the hydroxyl radical scavenging rate is 59.8%,the ABTS+ free radical scavenging rate and the DPPH free radical scavenging rate are 67.7% and84.4%,both better than vitamin E.2.The results of the study on the effect of different astaxanthin levels on egg quality showed that: From the first week to the fifth week,the Huff unit of each experimental group was significantly higher than that of the control group.At the fifth week,the Huff unit of the 0.8 g/kg astaxanthin supplementation group increased by8.5% compared with the control group,which was higher than that of other experimental groups.The content of astaxanthin in egg yolk increased significantly with the increase of dietary astaxanthin supplementation level,and the a* value of egg yolk also increased significantly.At the fifth week,the scavenging abilities of ABTS+,hydroxyl radicals and DPPH in the 0.8 g/kg astaxanthin-added group were higher than those in the other experimental groups and the control group.During the test period,the egg weight,egg shape index,eggshell thickness and eggshell strength of the experimental group were not significantly different from those of the control group.In conclusion,the optimum addition amount of astaxanthin in the diet of laying hens is0.8 g/kg.3.The research on the preservation effect of different coatings on astaxanthin eggs shows that: The pullulan coating group and the chitosan coating group could be stored for 32 days at 20℃,while the control group could only be stored for 24 days.However,the change rate of each quality index of eggs in the pullulan-coated group was slightly lower than that in the chitosan-coated group,so the fresh-keeping effect of the pullulan-coated group was better than that of the chitosan-coated group and the control group.4.The dynamic model of pullulan-coated astaxanthin eggs showed that: Under a certain storage temperature,the higher the temperature,the faster the egg quality deteriorates,and the faster the astaxanthin content in the egg decreases.The gas chamber diameter,egg yolk coefficient,egg white p H,concentrated protein ratio and astaxanthin content index changes were fitted with zero-order equations,and mass changes were fitted with first-order equations,and the mean R2 values were all greater than 0.95.Combined with the Arrhenius equation,the quality decay prediction equation of each index is obtained.It is verified that the average absolute error percentage of each kinetic equation is below 5%,and the prediction accuracy is high.5.The model equation for the prediction of the shelf life of pullulan-coated astaxanthin eggs showed that focusing on establishing a shelf life prediction model with astaxanthin content as the key factor,it was found that the correlation coefficient between astaxanthin content and Hough unit was 0.976,which was slightly lower than the p H value of egg white,but higher than other indicators,so astaxanthin was selected.Content as an indicator to establish a shelf life model of eggs.After verification,the relative error of the model is less than 10%,indicating that the model can well predict the shelf life of pullulan-coated astaxanthin eggs.