TY - JOUR
T1 - Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk
AU - Jia, Jie
AU - Tian, Liangjie
AU - Song, Qi
AU - Liu, Xuebo
AU - Rubert, Josep
AU - Li, Mei
AU - Duan, Xiang
PY - 2023/7/30
Y1 - 2023/7/30
N2 - In this research, the physicochemical properties, sensory quality, and storage stability of mayonnaise prepared from egg yolk fermented for different times (0, 3, 6, and 9 h) have been investigated. Compared with control mayonnaise (3.50 μm and 92.88%), mayonnaise prepared from fermented egg yolk possessed significantly lower particle size (3.32–3.41 μm) and higher emulsion stability (97.26–98.72%). Meanwhile, texture, color, and gas chromatography-mass spectrometry (GC–MS) analysis revealed that the fermented egg yolk significantly enhanced the firmness, consistency and cohesiveness, lightness and redness, and flavor profile of mayonnaise. Sensory evaluation showed that mayonnaise with 3 h-fermented egg yolk exhibited the highest sensory scores. And the microscopic and appearance characteristics revealed that fermented egg yolk endowed mayonnaise with a more stable appearance after 30 days of storage. These results indicated that lactic acid fermentation of egg yolk is a feasible way to improve consumer acceptability and shelf life of mayonnaise.
AB - In this research, the physicochemical properties, sensory quality, and storage stability of mayonnaise prepared from egg yolk fermented for different times (0, 3, 6, and 9 h) have been investigated. Compared with control mayonnaise (3.50 μm and 92.88%), mayonnaise prepared from fermented egg yolk possessed significantly lower particle size (3.32–3.41 μm) and higher emulsion stability (97.26–98.72%). Meanwhile, texture, color, and gas chromatography-mass spectrometry (GC–MS) analysis revealed that the fermented egg yolk significantly enhanced the firmness, consistency and cohesiveness, lightness and redness, and flavor profile of mayonnaise. Sensory evaluation showed that mayonnaise with 3 h-fermented egg yolk exhibited the highest sensory scores. And the microscopic and appearance characteristics revealed that fermented egg yolk endowed mayonnaise with a more stable appearance after 30 days of storage. These results indicated that lactic acid fermentation of egg yolk is a feasible way to improve consumer acceptability and shelf life of mayonnaise.
KW - Egg yolk
KW - Flavor
KW - Lactic acid fermentation
KW - Mayonnaise
KW - Texture
U2 - 10.1016/j.foodchem.2023.135789
DO - 10.1016/j.foodchem.2023.135789
M3 - Article
C2 - 36870213
AN - SCOPUS:85149411458
SN - 0308-8146
VL - 415
JO - Food Chemistry
JF - Food Chemistry
M1 - 135789
ER -