Page 142 - Zbornik_Konf_2019

https://doi.org/10.15414/2019.9788055220703

4 International Scientific Conference Abstracts Book
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QUALITATIVE EVALUATION OF THE MAYONNAISE AND DETERMINE
THE BEST MANUFACTURER
Vladyslav Sukhenko , Natalya Miedviedieva , Yuriy Sukhenko ,
1
1
1
Vladimir Vasuliv , Igor Palamarchuk , Mikhailo Mushtruk , Tatyana Rozbytska ,
1
1
1
1
2
2
Alexandr Litvinenko , Yuriy Boyko
1 National University of Life and Environmental Science of Ukraine, Kyiv, Ukraine;
E-mail.: vladsuhenko@gmail.com
2 National University of Food Technologies, Kyiv, Ukraine
The indisputable factor of success of a trademark is the quality of the product
manufactured. Mayonnaise is the white sauce made from oil, the yellow part of eggs, and
vinegar / or lemon juice, sugar. The quality of mayonnaise is determined by the complex of
indicators such as organoleptic (taste, smell, colour, consistency), physicochemical (fattiness,
starch, acidity, the presence of acids), microbiological (bifid bacteria, microorganisms, yeast,
fungi, bacteria).
When preparing multicomponent food products, for example, mayonnaise, to ensure the
necessary consumer properties, not only the uniform distribution of components in the
product volume but also its qualitative homogenization is important.
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.
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 (consistency, taste, smell and colour),
packaging labelling and design have been suggested, their 5-grade scale of profiling
determined. The 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, 67.0 % of fat which is indicated in the packaging information. The amount of
sorbic acid is within the norms – not more than 1000 mg/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.
Pathogenic microorganisms will not grow in mayonnaise or sauce made in industrial
conditions, as their pH is 4.4, and the titratable acidity of the aqueous phase is at least 0.43 for
acetic acid. However, some researchers have found that E. coli 0157: H7 can be stored for
several weeks. Homemade mayonnaise can cause food poisoning outbreaks. Micro-biological
research has detected no violation by any manufacturer.
The results of research mayonnaise on physicochemical and microbiological indicators of
proving that their values fully compliant comply with the requirements of current regulations.
Keywords: mayonnaise, labelling, quality, organoleptic, descriptor.

|142 4 International Scientific Conference Agrobiodiversity Nutrition, Health and Quality of Human and Bees Life
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September 11–13, 2019