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Home > Archives > Volume 20, No 11 (2022) > Article

DOI: 10.14704/nq.2022.20.11.NQ66150

STUDY OF COMPATIBILITY OF COMMERCIALMAYONNAISES TO FOOD SAFETY CRITERIA IN UZBEKISTAN

ShakhnozakhonGaipova,AhrorAbdurakhimov,AkbaraliRuzibayev,ZulfiyakhonKhakimova,Mansur Akbarov

Abstract

In the research work, the compatibility of commercial mayonnaise in Uzbekistan with food safety requirements was studied. For this, seven different brands of mayonnaise with a fat content of 67% were selected and their oil phase and sensory properties were analyzed. The fat content of only one of the mayonnaises corresponded to the fat content written on the label. Two more and four less. In terms of chemical composition, all mayonnaises differed from each other. This indicates that various food additives have been added to their recipe. Since food additives and fatty acid content affect the shelf life of mayonnaise, the optimal shelf life of all mayonnaises was studied and determined. It was found that all analyzed mayonnaises meet the requirements of food safety in terms of sensory, physico-chemical and microbiological parameters.

Keywords

Mayonez, sensory property, food safety, fat content, food additives, coli group bacteria(CGB), yeast, mold, microbiological properties, fatty acid, storage

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