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INFLUENCE OF TEMPERATURE, FAT CONTENT AND PACKAGE MATERIAL ON THE SENSORY SHELF‐LIFE OF A COMMERCIAL MAYONNAISE

1998; Wiley; Volume: 13; Issue: 3 Linguagem: Inglês

10.1111/j.1745-459x.1998.tb00093.x

1745-459X

Carolina Martínez, Alfonso Mucci, M.J. Santa Cruz, Guillermo Hough, Ricardo Sánchez,

Biochemical Analysis and Sensing Techniques

Mayonnaise is microbiologically stable, thus its shelf‐life is determined by the change in its sensory properties, mainly flavor changes due to oxidative rancidity of its main component, oil. The effect of storage temperature, fat content and type of package on the shelf‐life of a commercial mayonnaise was studied. Sensory descriptors with corresponding references are presented. The sensory descriptors which varied with storage time were: total aroma, and for flavor: egg, oily and oxidized. Rate of oxidized flavor change was greater in whole fat than in low fat mayonnaise. For 10 cm 3 pouches, package related flavors were developed during storage. Shelf‐life ± confidence interval for whole fat mayonnaise was 184 ± 18, 24 ± 9 and 20 ± 5 days at 20, 35 and 45C, respectively. Development of oxidized flavor followed a zero order reaction rate, activation energy was 15 kcal/mol.