Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs
Keywords:Mayonnaise, Ostrich eggs, Sensory evaluations
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.
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