Sensory Quality of Standard and Light Mayonnaise during Storage
Romana Karas, Marlena Skvarča and Božidar Žlender*
University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia
Article history:
Received: November 26, 2001
Accepted: April 10, 2002
Key words:
mayonnaise, storage, deterioration, sensory attributes, physico-chemical parameters
Summary:
The effects of ingredients on the quality and stability of two kinds of mayonnaise after it has been stored in a refrigerator (t = 5–8 °C) and at room temperature (t = 20–25 °C) were examined in this research. Fresh mayonnaise samples were examined by sensory analysis (analytical descriptive test) and physico-chemical analyses (pH, acid and peroxide values) first after being stored for one month and then after two months. The effects of individual factors were examined and the results were statistically valued. The results show that fresh standard mayonnaise containing 75 % of oil as opposed to low-fat mayonnaise (light mayonnaise containing 49 % of oil) gained higher grades for most sensory attributes. Storage temperature, storage time and type of mayonnaise influence significantly (P 0.001) the stability, homogeneity, mouth feeling, acid odour and flavour, rancidity, pH, acid and peroxide values. At any point of storage and under both temperature regimes, the samples of light mayonnaise had lower pH value and higher acid value in comparison with standard mayonnaise. Regardless of storage conditions irrespective of the recipe for their preparation, pH value was declining, whereas acid and peroxide values increased in all types of mayonnaise. Some meaningful statistically significant correlations (r > 0.70) exist between sensory and physico-chemical parametres of mayonnaise.
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