Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk.

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.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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