Determination of fatty acids composition in fermented whole egg yolk

To investigate the effect of fermentation on the fatty acids in egg yolk, the total fatty acids and free fatty acids in fermented whole egg yolk were analyzed by gas chromatography.Totally 22 fatty acids were identified in fermented whole egg yolk, including 12 saturated fatty acids, 5 monounsaturated fatty acids and 5 polyunsaturated fatty acids.Totally 10 free fatty acids were identified in fermented egg yolk, including 6 saturated free fatty acids, 2 monounsaturated free fatty acids and 2 polyunsaturated free fatty acids.Compared with poached egg yolk, the type of total fatty acids and free fatty acids in fermented whole egg yolk were increased.The content of free fatty acids increased from 45.3mg /g to 54.1mg /g, and the content of total fatty acids decreased from 273.7mg /g to 245.2mg /g.These results illustrated the fermentation process has certain effect on the decomposition of fat in egg yolk.