The Study of Quality and Safety Indicators of Mayonnaise on the Basis of Hemp Oil

A. Helikh, V. Prymenko, O. Vasylenko, I. Prikhodko
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Trends in balanced and healthy diet are forcing producers to look for new approaches for the production of classic mayonnaise with high biological value and high quality characteristics. The problem of nutrition optimisation in terms of the content of essential nutrients, such as fatty acids, can be solved by introducing into the recipe some composition, such as an oil- fat base, vegetable oils are rich in polyunsaturated fatty acids ω-3 and ω-6. One of the promising areas of production of emulsion products, such as mayonnaise sauce, is the introduction of standard recipes for full or partial replacement of sunflower oil with hemp oil, in order to improve biological value, while maintaining high organoleptic, structural and mechanical properties and safety. Among the essential nutrients needed to maintain homeostasis of the human body are polyunsaturated fatty acids, the source of which is hemp oil. Hemp oil contains natural antioxidants, which gives a raised resistance to oxidation, despite the natural high content of ω-3 and ω-6 fatty acids. One of the ways to implement the innovative idea is the partial or complete replacement of the oil-fat fraction of the emulsion-type mayonnaise sauce with hemp oil in a mass fraction of introduction into the recipe (50%, 75%, and 100%).\nThe aim of the study is to research the quality of mayonnaise sauce with partial or complete substitution of oil, and fat fraction for hemp oil, namely their organoleptic, physicochemical (effective viscosity, emulsion stability, acidity, acid and peroxide value) indicators, to investigate the fatty acid composition developed samples of mayonnaise sauce, based on hemp oil, and investigate the change in microbiological parameters during storage. This will expand the range of quality foods, enriched with essential nutrients. The following research methods are used in this article: standard methods of organoleptic profile analysis, structural-mechanical, standard methods of research of fatty acid composition, and methods of determining microbiological parameters. The results of this study are processed using modern computer programmes.\nResults. The expediency of using mayonnaise, based mayonnaise sauce technology, during the development of hemp oil sauce technology, has been theoretically and experimentally substantiated, and formulations of these mayonnaises have been elaborated. Based on the organoleptic analysis, it is determined that the use of hemp oil in the technology of mayonnaise sauce has a positive effect on its organoleptic characteristics. The study of the fatty acid composition shows that the optimal ratio of fatty acids of the groups ω-3: ω-6, as 1:4, has a sample of mayonnaise sauce (M2), containing 75% of hemp oil in its composition. The analysis of the fatty acid composition also confirms the functionality of all developed samples of mayonnaise. It is found that all elaborated samples of mayonnaise, based on hemp oil, fully comply with the normative indicators of structure (effective viscosity and stability of the emulsion), and quality indicators (pH, acid number, and peroxide value). It is investigated that the microbiological parameters of the control sample of mayonnaise and experimental samples with partial or complete replacement of the oil and fat fraction with hemp oil during storage (28 days) indicate that opportunistic and pathogenic microflora are within acceptable values.\nConclusions and discussion. 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引用次数: 3

Abstract

Topicality. Sauces are an integral part of most dishes, which are prepared from a variety of products: meat, fish, seafood, vegetables. They give the dishes juiciness, add variety to the aesthetic appearance of the dish and complement their taste, increase calories, and nutritional value. The most common sauces are culinary sauces of the emulsion type, in particular, mayonnaise and its derivatives. Nowadays, the oil and fat industry produces a whole “line” of mayonnaise products with various additives that improve the taste, structure and increase the shelf life. The oil and fat industry is at a stage when its development can no longer be carried out by traditional methods, new approaches and solutions are needed. Trends in balanced and healthy diet are forcing producers to look for new approaches for the production of classic mayonnaise with high biological value and high quality characteristics. The problem of nutrition optimisation in terms of the content of essential nutrients, such as fatty acids, can be solved by introducing into the recipe some composition, such as an oil- fat base, vegetable oils are rich in polyunsaturated fatty acids ω-3 and ω-6. One of the promising areas of production of emulsion products, such as mayonnaise sauce, is the introduction of standard recipes for full or partial replacement of sunflower oil with hemp oil, in order to improve biological value, while maintaining high organoleptic, structural and mechanical properties and safety. Among the essential nutrients needed to maintain homeostasis of the human body are polyunsaturated fatty acids, the source of which is hemp oil. Hemp oil contains natural antioxidants, which gives a raised resistance to oxidation, despite the natural high content of ω-3 and ω-6 fatty acids. One of the ways to implement the innovative idea is the partial or complete replacement of the oil-fat fraction of the emulsion-type mayonnaise sauce with hemp oil in a mass fraction of introduction into the recipe (50%, 75%, and 100%). The aim of the study is to research the quality of mayonnaise sauce with partial or complete substitution of oil, and fat fraction for hemp oil, namely their organoleptic, physicochemical (effective viscosity, emulsion stability, acidity, acid and peroxide value) indicators, to investigate the fatty acid composition developed samples of mayonnaise sauce, based on hemp oil, and investigate the change in microbiological parameters during storage. This will expand the range of quality foods, enriched with essential nutrients. The following research methods are used in this article: standard methods of organoleptic profile analysis, structural-mechanical, standard methods of research of fatty acid composition, and methods of determining microbiological parameters. The results of this study are processed using modern computer programmes. Results. The expediency of using mayonnaise, based mayonnaise sauce technology, during the development of hemp oil sauce technology, has been theoretically and experimentally substantiated, and formulations of these mayonnaises have been elaborated. Based on the organoleptic analysis, it is determined that the use of hemp oil in the technology of mayonnaise sauce has a positive effect on its organoleptic characteristics. The study of the fatty acid composition shows that the optimal ratio of fatty acids of the groups ω-3: ω-6, as 1:4, has a sample of mayonnaise sauce (M2), containing 75% of hemp oil in its composition. The analysis of the fatty acid composition also confirms the functionality of all developed samples of mayonnaise. It is found that all elaborated samples of mayonnaise, based on hemp oil, fully comply with the normative indicators of structure (effective viscosity and stability of the emulsion), and quality indicators (pH, acid number, and peroxide value). It is investigated that the microbiological parameters of the control sample of mayonnaise and experimental samples with partial or complete replacement of the oil and fat fraction with hemp oil during storage (28 days) indicate that opportunistic and pathogenic microflora are within acceptable values. Conclusions and discussion. The studied quality indicators make it possible to substantiate the technology of mayonnaise sauce based on hemp oil with increased biological value.
以大麻油为原料的蛋黄酱质量安全指标研究
主题性。酱汁是大多数菜肴不可或缺的一部分,这些菜肴由多种产品制成:肉、鱼、海鲜、蔬菜。它们使菜肴多汁,为菜肴的美观增加了多样性,并补充了它们的味道,增加了热量和营养价值。最常见的酱汁是乳化型烹饪酱汁,尤其是蛋黄酱及其衍生物。如今,油脂行业生产一整套蛋黄酱产品,这些产品含有各种添加剂,可以改善味道、结构并延长保质期。油脂行业正处于一个无法再通过传统方法进行发展的阶段,需要新的方法和解决方案。均衡健康饮食的趋势迫使生产商寻找新的方法来生产具有高生物价值和高质量特征的经典蛋黄酱。通过在配方中引入一些成分,如油脂基质,植物油富含多不饱和脂肪酸ω-3和ω-6,可以解决脂肪酸等必需营养素含量方面的营养优化问题。生产蛋黄酱等乳液产品的一个有前景的领域是引入标准配方,用大麻油完全或部分取代葵花油,以提高生物价值,同时保持高的感官、结构和机械性能以及安全性。维持人体稳态所需的基本营养素包括多不饱和脂肪酸,其来源是大麻油。大麻油含有天然抗氧化剂,尽管ω-3和ω-6脂肪酸的天然含量很高,但它能提高抗氧化能力。实现这一创新思想的方法之一是在配方中引入的质量分数(50%、75%和100%)中,用麻油部分或完全取代乳化型蛋黄酱的油脂部分。本研究的目的是研究部分或完全替代油和脂肪部分替代麻油的蛋黄酱的质量,即它们的感官、物理化学(有效粘度、乳液稳定性、酸度、酸值和过氧化值)指标,以研究以麻油为基础开发的蛋黄酱样品的脂肪酸组成,并研究储存过程中微生物参数的变化。这将扩大优质食品的范围,富含必需营养素。本文采用了以下研究方法:感官图谱分析的标准方法、结构力学方法、脂肪酸组成的标准研究方法和微生物参数的测定方法。这项研究的结果是用现代计算机程序处理的。后果从理论和实验上证实了在麻油酱技术发展过程中使用基于蛋黄酱的蛋黄酱技术的方便性,并阐述了这些蛋黄酱的配方。通过感官分析,确定麻油在蛋黄酱生产工艺中的使用对其感官特性有积极影响。对脂肪酸组成的研究表明,ω-3:ω-6组的最佳脂肪酸比例为1:4,蛋黄酱样品(M2)的组成中含有75%的麻油。脂肪酸组成的分析也证实了所有开发的蛋黄酱样品的功能。研究发现,所有以麻油为基础的蛋黄酱精制样品都完全符合结构的规范指标(乳液的有效粘度和稳定性)和质量指标(pH、酸值和过氧化值)。研究表明,蛋黄酱对照样品和在储存(28天)期间用麻油部分或完全替代油脂部分的实验样品的微生物参数表明,机会微生物群和致病微生物群在可接受的值范围内。结论和讨论。所研究的质量指标为进一步证实以麻油为原料的蛋黄酱生产工艺提供了可能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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