Effect of Succinylation on Oxidation–Aggregation of Low-Density Lipoprotein and Formation of Off-Flavors in Heated Egg Yolks

This study examined the effect of succinylation on protein oxidation-aggregation and the formation of off-flavors in heated egg yolks (EYs). The sensory evaluation, content of volatile compounds, stability of low-density lipoprotein (LDL) particles, and oxidation of lipid and protein at six levels of succinylated EY (0.25%, 0.5%, 1%, 2%, 5%, and 10%,