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THE MIGRATION OF SOLIDS WITHIN CHILLED DELICATESSEN SALADS.

Author(s) : BROCKLEHURST T. F.

Type of article: Article

Summary

DELICATESSEN SALADS ARE NOT STABLE. THEY CONTAIN A WIDE RANGE OF VEGETABLE AND FRUIT INGREDIENTS, SOLIDS, IN MAYONNAISE WHICH IS AN OIL IN WATER EMULSION CONTAINING VINEGAR, SALT, SUGAR, EGG YOLK, FLAVOURING, COLOUR AND STABILISERS. THE MIGRATION OF WATER FROM SOLID INGREDIENTS INTO THE MAYONNAISE CAUSES A CHANGE IN ITS CONSTITUTION. IT BECOMES THINNER WITH LESS COVERING POWER FOR THE SOLIDS. THE ACETIC ACID IN THE VINEGAR IS DILUTED AND THE PH BECOMES HIGHER SO FAVOURING GROWTH OF MICRO-ORGANISMS. SHELF LIFE IS THEREBY REDUCED. THE RATE OF CHANGE CAN BE REDUCED BY STORAGE AT 278 K (5 DEG C) OR BELOW DURING STORAGE, DISTRIBUTION AND SALE. C.R.F.

Details

  • Original title: THE MIGRATION OF SOLIDS WITHIN CHILLED DELICATESSEN SALADS.
  • Record ID : 1985-0667
  • Languages: English
  • Source: Food Manuf. - vol. 59 - n. 4
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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