Comparative analysis of lipid profiles and flavor composition of marinated eggs from different species

Abstract

China has highly abundant avian eggs resources and is also a major country of production and consumption for avian eggs (Tao et al., 2009). At present, traditional egg products such as preserved eggs, marinated eggs, and egg sausage are popular with consumers.Marinated eggs, are prepared by boiled eggs, and then marinaded under high temperature by adding Chinese prickly ash, salt, soy sauce, ginger, and other spices. Marinated eggs have been consumed by a markedly increased number of consumers in recent years, due to its high values of nutrition and delicate taste (Xue et al., 2020). The marinated eggs not only basically retain rich protein, fat, vitamins components of eggs but also improve the unpleasant odor of boiled eggs. In addition, the marinated eggs have the advantages of easily prepared, low price, special flavor, which are commonly used as snacks on the domestic dining tables. Marinated chicken-eggs is one of the most highly marketed product in traditional marinated egg products. In recent years, other avian eggs such as quail-eggs and pigeon-eggs are increasingly popular for their higher human nutritional values and distinct sensory characteristics.The qualities, such as lipid nutrition, flavor, and taste, are the dominant factors to determine the marinated eggs properties as well as consumer preference. Nevertheless, little is known about how marinated eggs processing can affect its nutrition and flavor