Organeptic Quality of Mayonnais E Produced from Boiled Whole Egg of Different Poultry Species

ABSTRACT
The study investigates the organoleptic quality of mayonnaise produced from boiled whole egg of different poultry species. 12 fresh eggs were collected each from the exotic fowl, duck and local chicken. The egg were sorted and cleaned and four (4) eggs were randomly selected from each, cooked at 100⁰c for 10 minutes, the boiled egg was placed in a bowl filled with cool water for 7 minutes, after which ingredient such as 5ml of lemon juice, 4g of salt, 4g of sugar, 15ml of vinegar, 100ml of soya oil were mixed thoroughly to make a homogenized mixture and store in an air tight plastic jar and stored prior for analysis.
Six untrained test panelists tested the sample at different intervals of day 1 post production and 5 days post production. The panelist rated the sensory qualities through the use of 9-scalehedonic to score from 1- extremely poor to 9- extremely acceptable. The PH value and Moisture content were determined. All data collected were subjected to a descriptive analysis. The result shows that the sensory evaluation at day 1 production shows that aroma of local chicken egg was slightly liked, exotic egg was intermediately accepted and duck egg was moderately liked. The overall acceptability was similar between the different types of egg used for the mayonnaise production. At day 5 post production, all traits values reduced in the mayonnaise produced from boiled whole egg of different poultry species. The overall acceptability ranged from 7.83, 7.00 and 7.50 for exotic fowl egg, duck egg and local chicken egg respectively. The ph value of 4.07, 5.13, 4.33, were recorded in exotic fowl egg, duck egg and local chicken egg respectively. the moisture content ranges from 17.33 for exotic fowl egg, 21.87 for duck egg and 9.97 for local chicken egg. The study showed that the sensory traits reduced as the storage interval increases , the ph value showed that the product ranged from slightly acidic to acidic ,the ph value indicates the enhancement and the shelf life properties of products. The study revealed that mayonnaise produced from duck egg showed better eating and keeping attribute than other egg types in creaminess, flavor and thickness after 5 days post production. The mayonnaise produced from duck egg was recommended.