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KMID : 0881720220370040207
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Journal of Food Hygiene and Safety
2022 Volume.37 No. 4 p.207 ~ p.215
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Determination of the Effect of Trimethylamine Reduction in Egg Yolk Following Supplementation of Laying-Hen Feed with Riboflavin
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Park Geon-Woo
Park Kyung-Ho
Kim Sang-Gu
Lee Sang-Yun
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Abstract
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The intensity of fishy odor in eggs, which differs depending on the poultry type and individual perception, can be due to many factors including trimethylamine (TMA) which has been identified as the main. Notably, riboflavin can increase the activity of flavin-containing monooxygenase 3, the enzyme responsible for converting TMA into odorless trimethylamine-N-oxide. This study aimed to analyze the TMA content in egg yolk, evaluate its contribution to fishy odor, and develop a method to prevent this undesired odor. Solid-phase microextraction-gas chromatography/ mass spectrometry was used to detect and quantify volatile compounds in egg yolk from hens fed a standard TMA-rich diet and hens fed a riboflavin-supplemented diet. To compare the relative content of volatile substances between eggs, a correlation study was performed using an electronic nose. Higher concentration of TMA (1.06 ± 0.12 mg/kg) was detected in egg yolks obtained from hens fed a normal diet than those fed a riboflavin-supplemented diet. Overall, this study suggests that riboflavin affects the quantity and quality of volatile substances, including TMA, present in eggs and we expect these findings to improve the quality and reduce the fishy odor of eggs.
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KEYWORD
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Egg yolk, Poultry, Riboflavin, SPME-GC/MS, Trimethylamine
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