Innovative foam drying technique for salted egg yolk powder production

Abstract

BACKGROUNDThe powderization of salted egg yolks can circumvent the gelatinization issues that occur during frozen storage. In this study, salted egg yolk powder (SEYP) was prepared using microwave‐assisted foam drying (MFD) technology.RESULTSThe results show that, compared to traditional microwave drying and hot‐air drying, the SEYP prepared by MFD exhibits a bright color and a loose structure, and shows significant improvements in emulsifying properties, lecithin retention rate and antioxidant activity (P < 0.05). The optimal microwave power for MFD of SEYP, established through principal component analysis, is 350 W, with no requirement for a cooking treatment of the salted egg yolks. Gas chromatography–mass spectrometry identified n‐butanol, hexanal, nonanal, ethyl acetate, d‐limonene and isopentanal as the primary volatile compounds in SEYP, contributing to its unique flavor profile. Furthermore, the SEYP prepared using MFD at 350 W also shows a reduction of 18.88% in the content of bitter‐tasting amino acids compared with microwave drying.CONCLUSIONIn summary, MFD technology is a green and efficient drying method suitable for the preparation of flavor‐type SEYP. © 2024 Society of Chemical Industry.