Effet du type de jaune d’oeuf sur la qualité organoleptique et microbiologique de la Mayonnaise.

Abstract

The objective of this study is to evaluate the sensory, microbiological and physicochemical quality of traditional mayonnaise. For this, samples of Mayonnaise differing in the type of egg yolk (egg yolk from the industrial hen, and that of the local guinea fowl) were prepared. The other ingredients were added with exactly the same proportions. The results show that the pH of manufactured Mayonnaise samples generally varies between 3.9 and 4.2. After 15 days of storage at 5 ° C, the pH values fell in both types of mayonnaise manufactured to reach values of 3.85 and 3.91 for MM and MP, respectively. Virtually all sensory parameters of Mayonnaise were significantly (p <0.05) influenced by the type of egg yolk. It is the same with respect to overall acceptability after 10 days of storage at 5 ° C, the MP product was less appreciated by the tasters. The results of the microbiological analyzes show that the total number of bacteria in the MM product is greater compared to that obtained in the MP product. The number of pathogenic bacteria was significantly reduced in the MM product after 10 days of cold storage while the reverse was observed on the MP mayonnaise. These results are generally satisfactory in that they directly address the current requirements for the development of local production and allow a better valuation of guinea fowl eggs for the manufacture of quality food products