Qualitative and Sensory Characteristics of Mayonnaise Made from Cooked Albumen from Three Types of Poultry Eggs

This study investigates the influence of egg type on the sensory and qualitative properties of mayonnaise, both immediately after production and during storage. Mayonnaise made with exotic fowl eggs exhibited the highest initial sensory quality, with superior scores for aroma, flavor, color, texture, thickness, creaminess, sourness, saltiness, and overall acceptability. This was attributed to the lower pH and moisture content of exotic fowl eggs, which contributed to a stable emulsion with a desirable texture and flavor profile. However, the sensory quality of mayonnaise made from exotic fowl eggs declined more rapidly over time compared to mayonnaise made from duck eggs. By day 5, mayonnaise prepared with duck eggs maintained higher sensory scores across most attributes, suggesting better stability during storage. This enhanced stability was likely due to the higher protein and fat content of duck eggs, which strengthened the emulsion structure. In contrast, mayonnaise made from local chicken eggs consistently exhibited the lowest sensory scores throughout the study. This was associated with its higher pH and moisture content, which may have promoted microbial activity and structural degradation. The increased moisture content likely compromised the overall stability of the mayonnaise, leading to reduced sensory appeal. An analysis of the qualitative characteristics of the mayonnaise samples further explains these variations. While exotic fowl eggs produced mayonnaise with superior initial sensory appeal, their lower pH and moisture content may have accelerated quality deterioration during storage. Duck eggs, with a more balanced pH and moisture content, provided both desirable sensory attributes and prolonged stability. Conversely, the higher pH and moisture content of local chicken eggs made them less suitable for producing high-quality mayonnaise, particularly for extended storage. Overall, the choice of egg type significantly impacts both the immediate and long-term quality of mayonnaise. Exotic fowl eggs are ideal for formulations requiring immediate consumption due to their superior sensory properties at the onset. However, duck eggs are better suited for mayonnaise intended for extended storage, as they maintain sensory quality more effectively over time. These findings underscore the importance of selecting the appropriate egg type to optimize both the sensory and qualitative characteristics of mayonnaise based on intended use and storage conditions.