Abstract:To develop functional egg products with high nutrition and diverse flavors， this study used egg liquid as the base material and added 3%， 6%， 9%， and 12% of hawthorn juice， kiwi juice， and grapefruit juice， respectively. The effects of these additions on the yield， water-holding capacity， color， texture characteristics， oxidative stability （malondialdehyde content）， and sensory quality of seasoned egg curd were systematically investigated. The results showed that the seasoned egg curd yield in all experimental groups remained above 96% and that there was no significant difference in water-holding capacity. The three fruit juices significantly inhibited lipid oxidation. Among the three juice groups， the kiwi juice group reduced the malondialdehyde content by 80.5% （from 0.866 μmol/g to 0.169 μmol/g）， which was significantly higher than the reductions achieved by hawthorn juice （68.7%） and grapefruit juice （68.0%）. The addition of 6% kiwi juice and 6% grapefruit juice increased the hardness to 2 077.12 g and 2 002.91 g， respectively， and significantly increased whiteness. At the same time， they imparted a fresh fruit aroma to the product， with the highest sensory score reaching 95.9. Therefore， the optimal addition amounts of hawthorn juice， grapefruit juice， and kiwi juice were determined to be 3%， 6%， and 6%， respectively.