J. Tahmaz, A. Sejfić, E. Karahmet, S. Operta, S. Isaković
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引用次数: 0
摘要
本研究的目的是研究工业和自制蛋黄酱的感官特性。结果表明，自制蛋黄酱中油脂、NaCl和蛋黄含量较高。工业蛋黄酱在所有感官特性和总体可接受性方面得分略高。蛋黄酱样品的得分在5.21到8.57之间，没有样品被评为不可接受。自制蛋黄酱与工业样品的平均值分别为:脂肪71.08% vs. 67.20%，蛋黄18.28 vs. 4.74%， NaCl 2.17% vs. 1.17%，总体可接受度为6.90 vs. 7.31。最好的感官特性是汤姆斯经典蛋黄酱和自制样品，用250毫升油，2个蛋黄和柠檬汁。
SENSORY PROPERTIES OF HOMEMADE AND INDUSTRIAL MAYONNAISE
The aim of this study was to investigate sensory properties of industrial and homemade mayonnaise. Results showed that homamade mayonnaise contained higher level of oil, NaCl and egg yolk. Industrial mayonnaise had slightly higher scores for all sensory properties and overall acceptability. Mayonnaise samples have scores between 5.21 and 8.57 with no samples rated as unacceptable. Homemade mayonnaise vs. industrial samples had following average values: fat 71.08% vs. 67.20%, egg yolk 18.28 vs. 4.74% and NaCl 2.17% vs. 1.17%, overall acceptability scores 6.90 vs. 7.31. The best sensory properties have Thomy classic mayonnaise and homemade sample with 250 mLof oil, 2 egg yolks and lemon juice.
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