Application of Natural Substances to Reduce pH Value of Egg-Based Mayonnaise Products

• Autorzy: Martina Ševelová , Josef Golian

Warianty tytułu

Wykorzystanie naturalnych substancji do redukcji pH majonezowych produktów na bazie jaj

• Języki publikacji: EN

Abstrakty

EN

The objective of the research study is driven by the need to reduce the pH value of gourmet foods containing eggs with regard to their quality and safety. The analyses were focused on the production of mayonnaise and mayonnaise-containing salads and egg spread. To decrease the pH value of gourmet products, a pH-reducing ('pH minus') ingredient was applied, which was added at a concentration of 2 % (w/w) to the aqueous phase during the production of the two types of mayonnaise. The 'pH minus' preparation was a clear, yellowish solution with a sour taste and aroma; it was made from lemon juice and onion essential oil. The traditional or pH-reduced mayonnaise was mixed with the egg salad and egg spread. The products manufactured were analyzed in terms of microbiological and sensory quality; then they were compared with the control samples of the original products. Those two gourmet products (egg salads and egg spreads) differed in the acidity compared to the control samples. After adding the 'pH minus' preparation, the acidity of egg salad and egg spread samples was, on average, 0.2 % higher compared to the control samples. On the other hand, the pH value of the samples was by 0.2 to 0.5 lower than that of the control samples of those two types of gourmet products analysed. The adding of the 'pH minus' solution caused the number of the units forming filamentous fungal colonies in the samples to be reduced by 3×101 CFU×g-1 on average. The remaining microbiological parameters were comparable with those of the control samples. (original abstract)

Cel podjętych badań wynika z potrzeby obniżenia pH produktów delikatesowych zawierających jaja w aspekcie ich jakości i bezpieczeństwa. Analizy skupiono na produkcji majonezu oraz sałatki i pasty jajecznej z majonezem. Aby obniżyć pH produktów delikatesowych, zastosowano składnik redukujący pH ("pH minus"), który dodawano w stężeniu 2 % (m/m) do fazy wodnej podczas produkcji dwóch rodzajów majonezu. Preparat "pH minus" to klarowny żółtawy roztwór o kwaśnym smaku i aromacie, otrzymany z soku z cytryny i olejku z cebuli. Majonez tradycyjny lub o obniżonym pH mieszano z sałatką lub pastą jajeczną. Otrzymane produkty analizowano pod względem jakości mikrobiologicznej oraz sensorycznej i porównywano z próbkami kontrolnymi oryginalnych produktów. Obydwa produkty delikatesowe (sałatki i pasty jajeczne) różniły się pod względem kwasowości w porównaniu z próbkami kontrolnymi. Kwasowość sałatki jajecznej i pasty jajecznej po dodaniu preparatu "pH minus" była średnio o 0,2 % wyższa w porównaniu z próbkami kontrolnymi. Natomiast pH próbek było o 0,2 ÷ 0,5 wartości niższe niż pH próbek kontrolnych obydwu rodzajów badanych produktów delikatesowych. Dodanie roztworu "pH minus" spowodowało redukcję liczby jednostek tworzących kolonie grzybów nitkowatych w próbkach średnio o 3×101 jtk·g-1. Pozostałe parametry mikrobiologiczne były porównywalne z próbkami kontrolnymi. (abstrakt oryginalny)

Słowa kluczowe

EN

Food quality; Commodity research

PL

Jakość żywności; Badania towaroznawcze

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 26 (2019)
• Numer: nr 2 (119)
• Strony: 110--123

Twórcy

autor

Martina Ševelová

• Slovak University of Agriculture in Nitra

autor

Josef Golian

• Slovak University of Agriculture in Nitra

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Identyfikatory

DOI

10.15193/zntj/2019/119/289