Pulsed electric field technology as a strategy for achieving the synergistic effect of enhancing the safety and flavor quality of egg yolk liquid.

This study clarified the effects of pulsed electric field (PEF) treatment on microbial inactivation and flavor regulation in egg yolk liquid (EYL). Microorganisms were efficiently inactivated when the electric field strength exceeded 30 kV/cm. Based on GC-IMS and GC-MS techniques, 31 and 24 kinds of compounds were detected respectively, and 11 key flavor substances were screened out. PEF significantly reduced the content of fishy substances such as hexanal, nonanal, and 1-octen-3-one, with an average inhibition rate of 51.10%. PEF also enhanced pleasant aroma compound like pyrazines (2,3-dimethyl pyrazine), furans (2,5-dimethylfuran), and ketones (2-hexanone). Concurrently, alcohols (1-pentanol) and terpenes (limonene) that mask fishy increased, with an average aroma enhancement rate of 132.80%. Additionally, Micro-FTIR imaging revealed that moderate intensity improved flavor, while excessive intensity might negatively affect flavor by accelerating the oxidation and denaturation of proteins/lipids. This study provided an effective strategy for improving the safety and flavor quality of EYL.