Resumen

RONDON, E; PACHECO DELAHAYE, E  y  ORTEGA, F. Valuation of a commercial analogous of mayonnaise available life using the Q₁₀ acceleration factor. Rev. Fac. Agron. [online]. 2004, vol.21, n.1, pp.68-83. ISSN 0378-7818.

The available life of a commercial analogous of mayonnaise was studied using the Q₁₀ acceleration factor in order to have knowledge of the product behavior at different storage temperatures to standardize its available life time and predict it at higher storage temperatures. For this study physical chemical and sensory analysis were made at 55ºC, 45ºC and 25ºC and with a frequency of 3, 7 and 10, respectively for each treatment. The chemical parameters that were determined, such as percentage of NaCl and percentage of acetic acidity, and the physical parameters (pH and consistency) are not critical in the deterioration of the product quality. However, according to the sensory assessment (descriptive profile and grade of differentiation) were made and correlated with the chemical and physical analysis, were determined as critical parameters of the color deterioration measured like «L» value and Peroxide index. The limit values of quality for these parameters were: L=76 and at 2,0 meq O₂/Kg of product, rancidity is detected. During the study it was showed that there is a correlation between experimental available life time of the samplers stored at 55, 45 and 35ºC with the values calculated using Q₁₀ acceleration factor. Mean while Q₁₀ values were obtained for the interval (55- 45)ºC a value = 3.5, for the internal (35-45)ºC = 3.3 and for the interval (25- 35)ºC a Q₁₀ value = 3.0.

Palabras clave : analogous; mayonnaise; sensory; available life using; Q₁₀ aceleration factor.