The effects of silver carp (Hypophthalmichthys molitrix) protein hydrolysate replacement with egg on stability and sensory properties of mayonnaise

Mayonnaise is oil- in water emulsion that used as a good choice for consumers because of its favorable texture and good taste. In this research, the effect of egg replacement by silver carp (Hypophthalmicthys molitrix) protein hydrolysate on chemical composition, thermal-mechanical stability and sensory properties of produced mayonnaise was investigated in 1394. For this purpose, the silver carp protein hydrolysate was produced by using protamex enzyme (1.5%), then was used in different levels of 0, 25, 50, 75 and 100% as an egg replacer. The results of chemical composition of treatments showed that by increasing the amount of silver carp protein hydrolysate in the prepared mayonnaise, crude protein and ash content significantly increased compared to the control (p < 0.05) and fat and moisture content significantly decreased compared to the control (p < 0.05). Also, the results showed higher emulsion stability of produced mayonnaise containing fish protein hydrolysate at -20 and 50˚C compared to the control (p < 0.05). Sensory assessment declared that the factor of flavor in different treatments except 50% replacement didn’t have any significant differences and other sensory factors (odour, texture, color and overall acceptability) didn’t show significant differences among treatments (P>0.05). Overall, it is concluded that the mayonnaise egg can be replaced by fish protein hydrolysate with similar properties and even resulted to better properties than general mayonnaise, occasionally.