Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs

Authors

  • Ferial M. Abu-Salem Department of Food Technology, National Research Centre, Dokki, Cairo
  • Azza A. Abou-Arab Department of Food Technology, National Research Centre, Dokki, Cairo

DOI:

https://doi.org/10.3989/gya.2008.v59.i4.529

Keywords:

Mayonnaise, Ostrich eggs, Sensory evaluations

Abstract


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.

Downloads

Download data is not yet available.

References

Agriculture and Agri- Food Canada. 1999. Snapshot of the Canadian egg industry. Annual Report, Canadian Egg Marketing Agency.

Aluko RE, Mine Y. 1997. Competitive adsorption of hen’s egg yolk granule lipoproteins and phosvitin in oil-inwater emulsion. J. Agric. Food Chem. 45, 4564-4570. doi:10.1021/jf9705328

APHA. 1992. American Public Health Association. Compendium of Methods for the Microbiological Examination of Foods.

A.O.A.C. 2000. Official Methods of Analysis of Association of Official Analytical Chemists International Published by A.O.A.C. International Suit 4002 200 Wilson Boulevard Arlington, Virginia 22201- 3301. USA.

Brabant LE. 1992. Please squeeze the dressings: new sales opportunities in Japan. AgExporter 4, 12-13.

Botsoglou NA, Fletovris DJ, Papageorgiou, GE, Vassilopoulos VN, Mantis AJ, Trakatellis A. 1994. Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples J. Agric. Food Chem. 42, 1931 – 1937. doi:10.1021/jf00045a019

Caboni MF, Boselli E, Messia MC, Velazco A, Fratianni G, Panfili Marconi. E. 2005. Effect of processing and storage on the chemical quality markers of spraydried whole egg. Food Chem. 92, 293-303. doi:10.1016/j.foodchem.2004.07.025

Davis C, Reeves R. 2002. High value opportunities from the chicken egg. A report for the Rural Industries Research and Development Corporation.

Depree JA, Savage G.P. 2001. Physical and flavour stability of mayonnaise. Trends Food Sci. Tech. 12, 157-163. doi:10.1016/S0924-2244(01)00079-6

Di Meo C, Stanco G, Cutrignelli MI, Castaldo S, Nizza A. 2003. Physical and chemical quality of ostrich eggs during the laying season. British Poultry Sci. 44 (3) 386-390. doi:10.1080/0007166031000085580. PMid:12964622

Harrison LJ, Cunningham FE. 1985. Factors influencing the quality of mayonnaise. J. of Food Qual. 8, 1-20. doi:10.1111/j.1745-4557.1985.tb00828.x

Hoffmann G. 1989. The chemistry and technology of edible oils and fats and their high fat products. Academic Press. Inc., Great Britain, Eddmundsbury.

Karas R, Skvarãa M, Îlender B. 2002. Sensory quality of standard and light mayonnaise during storage. Food Tech. Biotech. 40 (2) 119-127.

Kiosseoglou VD, Sherman P. 1983. Colloid Polymer Sci., 261, 520-526. Cited by Aluku, RE, Mine, Y. Characterization of oil-in-water emulsion stability by hen’s egg yolk. Granule. Food Hydrocolloids 12 (1998) 203-210. doi:10.1016/S0268-005X(98)00031-9

Kishk YFM. 1997. Role of some vegetable oils in mayonnaise characteristics. M.Sc. Thesis. Faculty of Agric. Ain Shams Univ.

Makhlouf SKM, Fahaeid SMM, El-Faham SY. 1996. Comparative study on utilization of Quail and chicken eggs in cookies manufacture. Egypt. J. Food Sci. 24 (1) 47-59.

Okayama T. 1987. Effect of modified gas atmosphere packaging after deep treatment on myoglobin and lipid oxidation of beef steak. Meat Sci. 19 (3) 179-185. doi:10.1016/0309-1740(87)90055-6

Palmer HH, Ijichi K, Cimino SL, Roff H. 1969. Food Technology 23, 148-156. cf. Y. Mine. Emulsifying characterization of hen’s egg yolk proteins in oil-in-water emulsions. Food Hydrocolloids 12 (1998) 409-415. doi:10.1016/S0268-005X(98)00054-X

Radford SA, Board RG. 1993. Review: Fate of pathogens in home- made mayonnaise and related products. Food Microbiol 10 (4): 269-278. doi:10.1006/fmic.1993.1031

Ranganna S. 1977. Manual of analysis of fruits and vegetable products. Tata egraw-Hill Publishing Company Limited New Delhi.

SAS. 1998. SAS/STAT user’s Guide Release 6.03 edition. SAS Institute Inc., Cary, Nc, USA.

Stadelman W.J. 1999. The incredibly functional egg. Poultry Sci. 78, 807-811.

Stefanow L. 1989. Changes in mayonnaise quality. Lebensmittel Industrie 36, 207-208.

Sungino H, Nitoda T, Juneja LR. 1997. General chemical composition of hen eggs. In: Han eggs: Their basic and applied science. Yammamoti T, Juneja LR, Halta H and Kim M (Eds). CRC Press.

Worrasinchai S, Suphantharika M, Pinjai S, Jamnong P. 2006. ß- Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise. Food Hydrocolloids 20, 68-78. doi:10.1016/j.foodhyd.2005.03.005

Zaika LL, Zell TL, Smith ZL, Palumbo SA, Kissinger JC. 1976. The role of nitrite and nitrate in Lebanon Bologna, a fermented sausage. J. Food Sci. 14, 1457- 1460. doi:10.1111/j.1365-2621.1976.tb01195.x

Downloads

Published

2008-12-30

How to Cite

1.
Abu-Salem FM, Abou-Arab AA. Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs. Grasas aceites [Internet]. 2008Dec.30 [cited 2024Mar.28];59(4):352-60. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/529

Issue

Section

Research