Ultrasound-induced modifications in egg-milk yogurt: a comprehensive study on physicochemical stability, lipidomic restructuring, and flavor profile enhancement.
Egg-milk yogurt (EY), an innovative fermented dairy product, faces considerable challenges in industrial production, particularly the persistent issue of an eggy odor. Ultrasound (US) treatment markedly enhances the nutritional and flavor properties of EY. Results indicate that US treatment effectively reduced whey separation (8.51%), decreased turbidity (37.73%), and increased in vitro digestibility (82.54%). It also promoted fat oxidation and modified flavor profiles, yielding more abundant and diverse volatile compounds. A total of 642 lipid molecules were identified, among which 21 differential lipids (VIP > 1) were screened. The US-treated samples exhibited higher response values in saltiness and astringency, along with significantly improved sensory quality (88.25 points) (p < 0.05). This study offers a theoretical foundation and experimental data to support the development of high-quality, widely accepted fermented dairy products.