The Effect of Egg Yolk Oil on The Chemical, Physical and Sensory Properties of Mayonnaise

Abstract Egg yolk oil (EYO) is an essence of egg bioactive compounds. Extracted from egg yolk it can be used in various food products increasing their nutritional and biological value. Mayonnaise is a kind of a semi-solid oil-inwater emulsion containing 60-80% fat. Mayonnaise typically contains oil, egg yolk, vinegar, salt, sugar and thickening agents. Mayonnaise is the product where application of EYO can be evaluated. The aim of this study was to evaluate the effect of egg yolk oil on the chemical, physical and sensory properties of mayonnaise. EYO was added to mayonnaise in the concentrations of 1, 3, 5 and 7%. The main parameters of mayonnaise were determined using standard methods: lipid, protein, fatty acids, vitamin D, pH, viscosity, colour and acceptance of sensory properties (viscosity, egg aroma, egg taste, yellow colour, sour taste and creaminess). At analyzed concentrations EYO has no influence (p > 0.05) on mayonnaise pH, lipid and protein content, but an increase in EYO content decreases the viscosity of mayonnaise. Increasing amount of EYO additive resulted in more intensive yellow colour of mayonnaise. Additions of EYO enrich mayonnaise with vitamin D and docosahexaenoic acid. Sensory evaluation of mayonnaise samples showed panellists’ preference for mayonnaise with 3% and 5% EYO additive.