The effect of natural preservative of Marjoram on microbiological, chemical and sensory characteristics of Mayonnaise

The high consumption of mayonnaise and its improper maintenance procedures cause that the use of natural essence in mayonnaise becomes important. In this research, the effects of different concentrations of essential oils of marjoram on physicochemical, microbiological and sensitive characterization of mayonnaise were investigated. The influence of three different concentrations of Marjoram essential oil (100,150, 200 and 250 ppm), two different temperatures (4 and 15 °C) and storage times (0, 1, 2, 3 and 4) months were examined. The obtained results from microbial experiments (Total count of microorganisms, mold and yeast, Salmonella, Coliform, Staphylococcus aureus and Lactic acid bacteria), chemical experiments (Peroxide, Thiobarbituric index, pH and acidity) and sensitivity analysis were evaluated based on fully factorial experiment design and the Duncan test. The results indicated that by increasing the concentration of Marjoram essential oil, the index changes of chemical tests decreased in all of times storage. The maximum effect of Marjoram essential oil on mayonnaise for preventing deterioration of mayonnaise was at the storage temperature of 4 oC. The Marjoram essential oil having 200 ppm at the temperature of 4 oC had the maximum effect for the preventing mayonnaise deterioration. Also, the experimental results that, the chemical and microbiological characteristics of mayonnaise were kept suitably. Therefore, the best optimal strategy of mayonnaise production is in these conditions.