[Impact components mayonnaise on its physicochemical properties and microbial]

The purpose of the study was mayonnaise production using processed egg free from Salmonella typhi or made from egg white or gums to avoid the inclusion of cholesterol, too. Two variables were considered: 1-The effect of fresh egg alterations on the rheological properties, chemical composition and microbial load of the mayonnaise. 2-The effect of oil type and quantity on the same properties of mayonnaise. Standard mayonnaise was made from fresh egg, vinegar, oil 70%, salt, mustard and citric acid for comparison. Lower percentages of oil 55% and 40% were used to lower the calories content. Moreover, the addition of Xantan at 1.5% was important to maintain the texture of the mayonnaise. However, Xantan, Guar and Soya protein powder were used as substitute of fresh egg in order to formulate a cholesterol free mayonnaise. This process leads to elimination of the microbial load in the final product, too. Lowering the oil percentage led to diet mayonnaise production with less viscosity and firmness as compared to the standard. Moreover, storage period led to increase the viscosity and firmness of all samples except in case of the Gums mayonnaise. Lightness (L) was the highest for corn oil mayonnaise followed by sunflower oil and last by olive oil mayonnaise. The color variations for (a) and (b) values were clear before and after storage for all mayonnaise samples. However, in regard to the microbial load after six months of storage at room temperature, mayonnaise samples were still fit for human consumption. According to sensory analysis , no significant differences (P0.05) among corn oil mayonnaise samples were detected. Similar results observed with sunflower oil mayonnaise but different results noticed among samples of olive oil mayonnaise.