Optimization of Rheological Properties and Emulsion Stability of Mayonnaise Using Formulated Frozen Pasteurized Egg Yolk

The egg yolks have limited shelf life, therefore they are subjected to freezing or spray drying processes. Freezing and thawing can increase irreversible viscosity and reduce the solubility and can affect the emulsion characteristics.

Salt and sugar each alone and in combination with each other at the concentrations of 0, 5, and 10 percent were added to pasteurized egg yolks. The samples were divided into two categories including frozen storage temperature at -18ºC for 30 and 60 days and refrigeration temperature. Mayonnaises produced were tested 24 hours after preparation as a test sample at the moment of production and 3 months after preparation. The effect of sugar, salt and low storage temperature on egg yolks concerned with frozen and refrigerated forms in rheological properties and stability of mayonnaise were investigated and optimized by surface response methodology.

The percentage of salt on optimization was not affecting and sugar percentage at maximum concentration in every two categories of mayonnaise tested samples was selected as the optimized factor. Storage of egg yolk by freezing about 11 days for tested samples at the moment of production and about 26 days for the stored mayonnaise at 3 months, had the most desirability.

Pasteurized liquid egg yolk using optimized sugar concentrations and optimized freezing storage time with the aim of increasing the shelf-life can be frozen and can improve the rheological properties and stability of mayonnaise than prepared mayonnaise with refrigerated and non-sugared yolk.