RESEARCH OF THE INFLUENCE OF ULTRASONIC EQUIPMENT ON THE QUALITY OF MAYONNAISE
DOI:
https://doi.org/10.32782/tnv-tech.2023.4.13Keywords:
mayonnaise, sauce, emulsion, homogenizer, ultrasound, safety, microorganismsAbstract
Mayonnaise is the most extended emulsion of the “oil in water” or “water in oil” type. This product is produced with different fat content, therefore, in order to ensure the necessary consistency of quality, it is necessary to correctly select the recipe composition and technological equipment for homogenization. Taking into account all technological features, it is advisable to solve the issue of the influence of ultrasonic exposure on the quality and shelf life of the finished product. The method of work is to study the influence of ultrasonic homogenizers on the quality and safety of mayonnaises of different fat content. Ultrasonic processing is an ecological technology and one of the new methods of food preservation. The mechanism of the antimicrobial function occurs in the liquefaction of cell membranes and the destruction of the cell walls of microbes, local heating and the production of free radicals. The most optimal is the homogenization of the mayonnaise mass at wave frequencies from 22 kHz to 40 kHz and duration from 5 to 15 min (pulse duration of 2 s and off 2 s). Test samples of mayonnaise were obtained using the following parameters: frequency – 22 kHz, duration – 15 minutes. Examination of test and control samples did not reveal pathogenic organisms, the bacterial group of Escherichia coli and mold fungi during the entire storage period. A significant reduction in culture was found in the sonicated samples compared to the control sample. So, ultrasonic treatment promotes the development of microorganisms that work on the quality and safety of these products. According to these indicators, no sharp differences were found in the studied samples. Therefore, it is possible to assert the perspective and expediency of using ultrasonic homogenizers in the production of products of different fat content. Thus, it was concluded that ultrasonic treatment is a safe method for the production of emulsion products of different fat content, without affecting quality and safety. It is also worth noting that the use of ultrasonic homogenizers allows you to reduce production costs and save resources.
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