Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder
Yujie Chen,
Lulu Ma,
Ying Liu
et al.
Abstract:BACKGROUNDThe application of egg white powder (EWP) was subject to its off‐flavor. In the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder (EWP) and the mechanism effects of enzymolysis–fermentation were explored.RESULTSCompared with the control group, enzymolysis combined with fermentation treatment group (EW‐EF) reduced the four‐representative off‐flavor compounds (geranyl acetone, 1‐octen‐3‐ol, octanal and nonanal) by more than 62.66%. Fermentation produced esters with… Show more
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