Comunicaciones - Pósters


Dr. Fatiha Hamitri-Guerfi1

1Researcher, Bejaia, Algérie.

In Algeria, a technology for separating the constituents of eggs has been introduced. As a result, the pasteurized egg yolk powder has become a preferred product with less risk for the industrialist. Egg yolk has historically been used in cold emulsified sauces such as mayonnaise; it is an essential ingredient in the manufacture of cold and hot emulsion. The aim of this work is to study the impact of processing techniques on the nutritional and technological quality of eggs yolk and their influence on the mayonnaise quality. We have based on eggs from traditional farming methods of Gallus domesticus, Numida meleagris, because the health effects of lipids must now be explored and biosecurity also consumption-related quality of eggs and egg products are widely discussed in European regulations (CE 889, 2008; CE 834, 2007). The eggs obtained from free-range farming on an area of 500 m2, over a period of 120 days were characterized and compared to commercial eggs in terms of constituents’ weight, shape index, Haugh unit and yolk content. A pilot scale formulation was carried out in order to define the sensory properties using the triangular test method in comparison with an industrial mayonnaise making with the pasteurized egg yolk powder. The results showed that these two kinds of eggs are the “A” category, and the excellent quality was proved with Numida meleagris’ eggs with a good stabilization of emulsions, because their pH value, viscosity and dry extract, were strongly recommended for the formulation of mayonnaise. The internal and external quality of farm eggs is better than commercial eggs, hence the interest of freerange farming. Monitoring the quality of the yolk during storage at room temperature gave a shelf life of 7 days for Gallus domestic’s eggs and 21 days for Numida meleagris’ eggs. The mayonnaise made from farm egg yolk complies with the company’s internal standards giving fine and homogeneous emulsion with the diameter of the oil droplets dispersed correctly. With, the results of the triangular test we confirmed that the production of mayonnaise based on freerange egg yolks on an industrial scale will be able to meet regulatory requirements and consumer needs. Basing on our results finding about specially the color and the shelf life of guinea fowl’s eggs and their eggs products, the development of their an intensive farming is highly recommended to meet public health requirements.

Keywords: farm egg yolk, mayonnaise, egg quality, fat emulsified structure, sensory analyses.