Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs
Ostrich eggs were evaluated for their chemical composition and mineral contents. Also, chemical, microbiological and sensory evaluation of the mayonnaise made from ostrich eggs in comparison to that made from chicken eggs were studied. Data indicated that ostrich eggs are a good source of protein (4...
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2008-12-01
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doaj-752e1c2f97284f7b8ce6deceaf8b11a52021-05-05T07:28:23ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142008-12-0159435236010.3989/gya.2008.v59.i4.529524Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggsFerial M. Abu-Salem0Azza A. Abou-Arab1Department of Food Technology, National Research Centre, Dokki, CairoDepartment of Food Technology, National Research Centre, Dokki, CairoOstrich eggs were evaluated for their chemical composition and mineral contents. Also, chemical, microbiological and sensory evaluation of the mayonnaise made from ostrich eggs in comparison to that made from chicken eggs were studied. Data indicated that ostrich eggs are a good source of protein (47.09 %), total lipids (45.10 %), carbohydrates (4.03 %), calcium (206.5 mg/100g), phosphorus (683.8 mg/100g), potassium (460 mg/100g), sodium (408.7 mg/100g) and zinc (5.2 mg/100g). The chemical evaluation of unpasteurized and pasteurized mayonnaise indicated that mayonnaise made from ostrich eggs was more resistant to chemical spoilage due to auto-oxidation than that made from chicken eggs. In ostrich egg mayonnaise, stored unpasteurized was associated with significantly (P < 0.05) greater titratable acidity (T.A). Conversely, T.A did not alter in stored pasteurized samples. However, in chicken egg mayonnaise T.A was not affected in pasteurized or unpasteurized samples. The acid value (AV) and thiobarbituric acid (TBA) number of unpasteurized and pasteurized mayonnaise made from ostrich or chicken eggs were significantly (P < 0.01) increased as storage period increased. These increases in AV and TBA values were significantly (P < 0.05) decreased in pasteurized mayonnaise in comparison to the unpasteurized one made from either ostrich or chicken eggs. Microbiological evaluation proved that ostrich egg mayonnaise was stable and resistant to microbial spoilage during storage which was due to a decrease in pH values. Sensory evaluation scores of taste, flavor, color, appearance and overall acceptability were significantly (P < 0.05) higher for ostrich egg mayonnaise than for chicken egg mayonnaise.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/529mayonnaiseostrich eggssensory evaluations |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ferial M. Abu-Salem Azza A. Abou-Arab |
spellingShingle |
Ferial M. Abu-Salem Azza A. Abou-Arab Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs Grasas y Aceites mayonnaise ostrich eggs sensory evaluations |
author_facet |
Ferial M. Abu-Salem Azza A. Abou-Arab |
author_sort |
Ferial M. Abu-Salem |
title |
Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs |
title_short |
Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs |
title_full |
Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs |
title_fullStr |
Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs |
title_full_unstemmed |
Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs |
title_sort |
chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
2008-12-01 |
description |
Ostrich eggs were evaluated for their chemical composition and mineral contents. Also, chemical, microbiological and sensory evaluation of the mayonnaise made from ostrich eggs in comparison to that made from chicken eggs were studied. Data indicated that ostrich eggs are a good source of protein (47.09 %), total lipids (45.10 %), carbohydrates (4.03 %), calcium (206.5 mg/100g), phosphorus (683.8 mg/100g), potassium (460 mg/100g), sodium (408.7 mg/100g) and zinc (5.2 mg/100g). The chemical evaluation of unpasteurized and pasteurized mayonnaise indicated that mayonnaise made from ostrich eggs was more resistant to chemical spoilage due to auto-oxidation than that made from chicken eggs. In ostrich egg mayonnaise, stored unpasteurized was associated with significantly (P < 0.05) greater titratable acidity (T.A). Conversely, T.A did not alter in stored pasteurized samples. However, in chicken egg mayonnaise T.A was not affected in pasteurized or unpasteurized samples. The acid value (AV) and thiobarbituric acid (TBA) number of unpasteurized and pasteurized mayonnaise made from ostrich or chicken eggs were significantly (P < 0.01) increased as storage period increased. These increases in AV and TBA values were significantly (P < 0.05) decreased in pasteurized mayonnaise in comparison to the unpasteurized one made from either ostrich or chicken eggs. Microbiological evaluation proved that ostrich egg mayonnaise was stable and resistant to microbial spoilage during storage which was due to a decrease in pH values. Sensory evaluation scores of taste, flavor, color, appearance and overall acceptability were significantly (P < 0.05) higher for ostrich egg mayonnaise than for chicken egg mayonnaise. |
topic |
mayonnaise ostrich eggs sensory evaluations |
url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/529 |
work_keys_str_mv |
AT ferialmabusalem chemicalmicrobiologicalandsensoryevaluationofmayonnaisepreparedfromostricheggs AT azzaaabouarab chemicalmicrobiologicalandsensoryevaluationofmayonnaisepreparedfromostricheggs |
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