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| Detection and analysis of physical and chemical indexes of eight kinds of commercially available mayonnaise |
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| DOI： |
| KeyWord:mayonnaise physical and chemical index rheology texture stability |
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| Author Name | Affiliation | | CAO Xinqi1, MA Chuanguo1, YANG Ruinan1, LIU Jun1, SI Tianlei1, LIU Zhijun2 | 1.College of Food Science and Technology，Henan University of Technology，Zhengzhou 450001, China
2.Tangshan Runze Cereals, Oils and Foodstuffs Co. , Ltd. , Tangshan 064000, Hebei, China |
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| Abstract: |
| In order to provide data support and reference for the development and quality evaluation of mayonnaise products, the main components, particle size, microstructure, rheological properties, textural properties, color, emulsion stability and thermal stability were determined using eight kinds of commercially available mayonnaise as raw materials. The results showed that the crude fat content of commercially available mayonnaise was 49.00%-73.70%, the pH was 3.37-4.08, and the particle size distribution\[D(4,3)\] was 4-12 μm. Mayonnaise existed in the form of emulsions, a typical oil-in-water structure. The rheological properties of mayonnaise showed that mayonnaise was a shear-thinning pseudoplastic fluid, and its elastic modulus (G′) was much larger than its viscous modulus (G″), showing an elastic solid-like property. The texture analysis showed that mayonnaise had high viscosity and good spreadability. The commercially available mayonnaise differed significantly in brightness (L*), red value (a*), yellow value (b*) and total color difference (ΔE*). The emulsion stability and thermal stability of eight kinds of mayonnaise were high, which was beneficial to the storage and use of mayonnaise. |
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