The physicochemical characteristics of mayonnaise using a different combination of poultry eggs and acids

Abstract

Abstract Eggs are a high protein, easy to digest and highly nutritious food. Various types of processing have been done to increase the diversification and consumers’ preferences on eggs. One type of processing eggs is mayonnaise. Mayonnaise is an emulsion product that uses a mixture of ingredients including egg yolk, salts, sugars, oils and acids. The combination of poultry eggs and acids on the physicochemical characteristics of mayonnaise has not been widely studied. The research objective was to determine the effect of the combination of poultry eggs and acids on the physicochemical characteristics of mayonnaise. This studies used a completely randomized design (CRD), with 9 combinations and 3 replications. The treatment combinations were A1; duck eggs and lime, A2: duck eggs and apple vinegar, A3: duck eggs and synthetic acid, A4: native chicken eggs and lime, A5: native chicken eggs and apple vinegar, A6: native chicken eggs and synthetic acid, A7: chicken eggs and lime, A8: chicken eggs and apple vinegar, A9: chicken eggs and synthetic acid. The parameters observed were yield, pH value, water content and rancid odor. The results showed that the using different types of poultry eggs and acid had a significant effect (P≤0.05) on the yield and pH value of the mayonnaise. However, the combination of the two did not show a significant effect on moisture content and the rancid odor of mayonnaise. The combination of duck eggs and apple vinegar improved the physicochemical characteristics of mayonnaise.

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