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Influence of pH on Egg Yolk Lipid Oxidation
Author(s) -
PIKE O. A.,
PENG I. C.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb13579.x
Subject(s) - chemistry , yolk , thiobarbituric acid , lipid oxidation , distilled water , sodium azide , chromatography , lipid peroxidation , nuclear chemistry , food science , biochemistry , antioxidant
The influence of pH on lipid oxidation of liquid egg yolk was studied. Liquid yolk samples were prepared to contain 60% yolk, 40% distilled water, 0.012% sodium azide, and pH was adjusted from the normal pH of 6.0 to 2.0, 3.0, 4.0, and 5.0 with 1N HCl. Samples were agitated at room temperature (ca 23°C) for 20 days and lipid oxidation measured using the distillation thiobarbituric acid test. No increase in thiobarbituric acid reactive substances occurred in the control (pH 6) or pH 5 yolk samples. The degree of oxidation significantly increased (P<0.01) in the more acidic samples in the following order: pH 3 > pH 2 > pH 4. Addition of 1.2% EDTA significantly lowered (P<0.01) the degree of oxidation but did not inhibit oxidation completely.