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- Title
Mayonnaise quality expertise.
- Authors
Miedviedieva, Natalya
- Abstract
Introduction: The indisputable factor of success of a trademark is the quality of the product manufactured. The quality of mayonnaise is determined by the complex of indicators such as organoleptic (taste, smell, colour, consistence), physicochemical (fattiness, starch, acidity, the presence of acids), microbiological (bifid bacteria, microorganisms, yeast, fungi, bacteria). Materials and methods: The research was carried out on the example of samples of Ukrainian manufacturers of various trademarks. The mayonnaise samples were analyzed according to organoleptic, physical and chemical, microbiological indicators. The packaging and labelling of the product were assessed as well. To detect the level of the quality of mayonnaise the 5-point descriptor-profile method of sensory analysis was used and a group of experts was involved. Results and discussion. The results of the labelling analysis have proved no indication of index E in food additives descriptions of the following trademarks: "Korolivsky Smak" Korolivsky and "Olis" Provansal. The descriptors of organoleptic indicators (consistence, taste, smell and colour), packaging labelling and design have been suggested, their 5-grade scale of profiling determined. Descriptor-profile method helps to distinguish the most competitive and attractive for the consumer product. "Korolivsky Smak" Korolivsky and "Torchyn" Provanskiy have got the highest evaluation mark. Physicochemical studies of mayonnaise show that all the samples contain 0,18% to 0,51% of acidity, 67% of fat which is indicated in the packaging information. The amount of sorbic acid is within the norms - not more than 1000mg\kg. Apart from this, "Olis" uses benzoic acid as s preservative which is not indicated in the description and its content is 19,4 mg\kg. Micro-biological research has detected no violation by any manufacturer. Conclusions: The results of research mayonnaise on physico-chemical and microbiological indicators of prove that their values fully compliant comply with the requirements of current regulations.
- Subjects
MAYONNAISE; MICROBIOLOGICAL synthesis; FOOD quality; ACIDITY; BENZOIC acid
- Publication
Ukrainian Journal of Food Science, 2016, Vol 4, Issue 2, p299
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2016-4-2-11