Effects of γ-aminobutyric acid on freshness and processing properties of eggs during storage

Abstract

Effects of γ-aminobutyric acid (GABA) on egg storage properties were investigated by comparing freshness and processing properties between eggs treated with different GABA concentrations and untreated controls. GABA treatment delayed storage-associated increases of albumen pH value and surface hydrophobicity and decreases of protein index, yolk index, Haugh unit (HU) value, albumen height, solubility, gel hardness, and apparent viscosity. Highest HU, yolk index, and emulsion stability values and peak storage performance were observed after injection of eggs with 0.05 mL of GABA (0.3 g/mL). Even after 25 days of storage, GABA-treated eggs exhibited freshness resembling that of fresh eggs, indicating that GABA treatment extended shelf life by 10 days relative to controls. Peak solubility, emulsifying activity, emulsifying stability, foaming capacity, and foaming stability values of 89.74%, 0.72, 14.18, 43.35, and 45.57, respectively, for GABA-treated eggs exceeded corresponding control group values, thus demonstrating that GABA treatment of eggs slowed storage-related deterioration of freshness and processing quality.