Effects of Physicochemical and Sensory Properties of Egg Yolk Puffs Under Different Storage Conditions

Abstract

This study was conducted to improve the egg yolk puff (EYP) formulation by substituting butter (B) for lard (L) and investigated the effects of different storage conditions (−18°C, 7°C, and 25°C) on the physicochemical and sensory properties during shelf life (10 days). This study showed that refrigeration and freezing effectively mitigate the oxidation of oils in EYP. The acid value (AV) of EYP remained satisfactory after 10 days of storage, and the panelists also favored it in the sensory evaluation. Unfortunately, the texture profiles of the stored EYPs exhibited a significant decrease compared to the control group (p < 0.05), encompassing reduced hardness, springiness, cohesiveness, and chewiness. This study also employed principal coordinate analysis (PCoA) to analyze the data, revealing that refrigeration contributed significantly to preserving EYP flavor and closely approximated the control group. In contrast, cryopreservation positively influenced various sensory attributes, including appearance, flavor, taste, aroma, and overall acceptability of EYP. This implies that refrigeration and freezing techniques can effectively prolong the shelf life of EYP, thereby mitigating financial losses, reducing food waste, and minimizing potential health risks associated with foodborne illnesses. Moreover, the findings of this study will contribute to the global recognition and appreciation of this exquisite pastry, thus facilitating a comprehensive understanding and enjoyment of EYP worldwide.