Abu-Salem., F., Abou -Arab, A. (2006). CHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF MAYONNAISE PREPARED FROM OSTRICH EGGS. Journal of Food and Dairy Sciences, 31(2), 889-900. doi: 10.21608/jfds.2006.236448
Ferlal M. Abu-Salem.; Azza A. Abou -Arab. "CHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF MAYONNAISE PREPARED FROM OSTRICH EGGS". Journal of Food and Dairy Sciences, 31, 2, 2006, 889-900. doi: 10.21608/jfds.2006.236448
Abu-Salem., F., Abou -Arab, A. (2006). 'CHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF MAYONNAISE PREPARED FROM OSTRICH EGGS', Journal of Food and Dairy Sciences, 31(2), pp. 889-900. doi: 10.21608/jfds.2006.236448
Abu-Salem., F., Abou -Arab, A. CHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF MAYONNAISE PREPARED FROM OSTRICH EGGS. Journal of Food and Dairy Sciences, 2006; 31(2): 889-900. doi: 10.21608/jfds.2006.236448
CHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF MAYONNAISE PREPARED FROM OSTRICH EGGS
Department of Food Technologv. National Research Centre, Dokkl. Cairo. Egypt
Abstract
Ostrich eggs were evaluated for their chemical composition and mineral
contents. Also. chemical. microbiological and sensory evaluation of mayonnaise
made from ostrich eggs comparable to that made from chicken eggs were studied.
Data indicated that ostrich eggs are a good source of protein (47.09 "A: d.b). total
lipids (45.10 % d.b). carbohydrates (4.03 “/6 db). calcium (206.5 mgl1009 db).
phosphorus (683.8 rag/1009 d.b‘. potassium (460 mglloog db). sodium (408.?
mg/1009 db) and zinc (5.2 mg/1009 d.b). The chemical evaluation of unpasteurized
and pasteurized mayonnaise indicated that mayonnaise made from ostrich eggs was
relatively resistant to chemical spoilage due to auto-oxidation than that made from
chicken eggs. In ostrich eggs mayonnaise. almost stored unpasteurized samples
were associated with significantly (P: 0.05) greater titratable acidity (T.A). Conversely.
T.A did not alter in stored pasteurized samples. However, in chicken eggs
(mayonnaise T.A did 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 (Pa.- 0.01) increased
as storage period increased. These increases in AV and TBA values were
significantly (P «c: 0.05) decrease in pasteurized mayonnaise compared to
unpasteurized one made from either ostrich or chicken eggs. Microbiological
evaluation proved that ostrich eggs mayonnaise was relatively resistant to microbial
spoilage due to decreasing in pH values. Sensory evaluation scores of taste. flavor,
color. appearance and overall acceptability were significantly (P: 0.05) higher
for ostrich eggs mayonnaise than those received for chicken eggs mayonnaise.
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