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CHANGES IN MAYONNAISE-BASED SALADS DURING STORAGE.

Author(s) : TUNALEY A., BROWNSEY G., BROCKLEHURST T. F.

Type of article: Article

Summary

THE LOW TEMPERATURE STORAGE CHARACTERISTICS OF FIVE DIFFERENT MAYONNAISE-BASED SALADS WERE INVESTIGATED OVER AND BEYOND THEIR SHELF LIFE. MEASUREMENTS OF OIL CONCENTRATION, OIL GLOBULE SIZE AND BULK VISCOSITY WERE TAKEN. SIMULTANEOUSLY, SENSORY ASSESSMENTS WERE PERFORMED BOTH ON COLESLAW AND ON MAYONNAISE SEPARATED FROM COLESLAW. THE EXISTENCE OF CORRELATIONS BETWEEN CERTAIN INSTRUMENTAL AND SENSORY RESULTS HAS IMPLICATIONS REGARDING THE CHOICE OF METHOD FOR ASSESSING BOTH SHELF-LIFE AND FOOD QUALITY.

Details

  • Original title: CHANGES IN MAYONNAISE-BASED SALADS DURING STORAGE.
  • Record ID : 1986-0723
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 18 - n. 4
  • Publication date: 1985

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