Application of Saccharomyces cerevisiae in Egg Yolk to The Functional and Physicochemical Characteristics of Fermented Eggs

Abstract

The production of egg yolk flour is influenced by the fermentation process. We aimed to identify the application of yeast Saccharomyces cerevisiae levels with different fermentation times in egg yolks to the functional and physicochemical characteristics of egg yolks. This research was conducted using a 3 x 3 factorial Completely Randomized Design with 5 replications. Factor A was the fermentation times (hours) 1, 2, and 3, respectively. Factor B was the fermentation level (%) of yeast was 10, 20, and 30, respectively. Parameters measured were swelling ability, emulsion stability, pH value, and water content and color profile of fermented egg yolk. The results showed that the level of yeast Saccharomyces cerevisiae in egg yolk fermentation had a significant effect (P<0.05) on the swelling ability and stability of the egg yolk emulsion. There was no effect of fermentation time and the interaction between the two on the swelling ability and stability of the egg yolk emulsion. However, the treatment showed a significant effect on the pH value of fermented egg yolks. Fermentation time and level had no significant effect on L* value and b* values. However, the fermentation time has a significant effect (P<0.05) on the value of a*. Application of fermentation time and yeast level to fermented egg yolks did not show changes in water content, L* value (lightness), and b* value (yellowness) of egg yolks. The use of 30% yeast for 3 hours can optimize the functional and physical characteristics of fermented egg yolks.