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首页> 外文期刊>Journal of Science and Technology of Agriculture and Natural Resources >Investigation of the Possibility of Spoilage of Mayonnaise Sauce Upon Storage in Large Plastic Containers at High Temperatures
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Investigation of the Possibility of Spoilage of Mayonnaise Sauce Upon Storage in Large Plastic Containers at High Temperatures

机译：蛋黄酱在高温下储存在大型塑料容器中变质可能性的研究

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Mayonnaise sauce is a nutritious food product with high caloric content, which is usually incorporated into other products as an ingredient. The product should be produced under hygienic conditions to avoid its physical and chemical deterioration along with microbial spoilage, which mostly happens due to the lack of thermal treatment. Mayonnaise is often stored for long periods at room temperature in large plastic containers before consumption. To carry out the investigation, samples of the sauce in large plastic containers and glass jars were obtained directly from a commercial producer. After preliminary quality examinations, they were allocated into 3 lots and stored at 5, 25 or 40oC for up to 6 months. They were then subjected to physical, chemical, microbiological and organoleptic tests at monthly intervals. The results showed no significant microbial growth even when kept at higher temperatures. Significant chemical changes (autoxidation), however, occurred in both containers at temperatures close to 40oC. Organoleptic examinations revealed significant changes, especially in color and emulsion stability, which were more evidenced for those stored at higher temperature. It was concluded that the storage of mayonnaise sauce in large plastic containers at higher temperatures should be avoided mostly due to deterioration through physical, chemical and organoleptic changes of the sauce. Keywords: Mayonnaise sauce, Storage conditions, Spoilage, Large plastic containers. Full-Text Type of Study: Research | Subject: Ggeneral Received: 2008/01/9 Related Websites Scientific Publications Commission - Health Ministry Scientific Publications Commission - Science Ministry Yektaweb Company Site Keywords ?????, Academic Journal, Scientific Article, ???? ????? ??, ???? ????? ??, ???? ????? ??, ???? ????? ??, ???? ????? ??, ???? ????? ??, ???? ?? Vote ? 2015 All Rights Reserved | JWSS - Isfahan University of Technology
机译：蛋黄酱酱是一种高热量的营养食品，通常作为成分掺入其他产品中。产品应在卫生条件下生产，以避免其物理和化学变质以及微生物变质，这种变质主要是由于缺乏热处理所致。蛋黄酱通常在室温下在大型塑料容器中长期保存，然后食用。为了进行调查，直接从商业生产商处获得了在大的塑料容器和玻璃罐中的酱汁样品。经过初步质量检查后，将它们分为3个批次，并分别在5、25或40oC下保存长达6个月。然后每月对它们进行物理，化学，微生物和感官测试。结果表明，即使保持较高的温度，微生物也没有明显的生长。但是，两个容器在接近40oC的温度下均发生了明显的化学变化（自氧化）。感官检查显示出显着的变化，尤其是颜色和乳液稳定性方面的变化，这在较高温度下储存时更为明显。得出的结论是，应避免蛋黄酱在较高温度下存储在大型塑料容器中，这主要是由于酱的物理，化学和感官变化引起的变质。关键字：蛋黄酱，存储条件，变质，大型塑料容器。全文研究类型：研究|主题：一般收稿日期：2008/01/9相关网站科学出版物委员会-卫生部科学出版物委员会-科学部Yektaweb公司网站关键字??????，Academic Journal，Scientific Article，???? ?????? ??，???? ?????? ??，???? ?????? ??，???? ?????? ??，???? ?????? ??，???? ?????? ??，???? ??投票吗？ 2015版权所有| JWSS-伊斯法罕工业大学

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