E-ISSN 2536-9520 | ISSN 1110-2047
 

Original Article 


Evaluation of Egg Based Products Through Egyptian Regulation

Esraa M. Abd Elkader, Ahlam A. El-Leboudy, Amr A.Amer.

Abstract
The purpose of this study was to determine chemical, spoilage marker and microbiological quality of egg based products including (mayonnaise and salad dressing). Therefore, Ninety samples of mayonnaise and twenty-five samples of salad dressing were collected randomly from supermarkets and restaurants at local market in El-Behera, kafr El-sheikh and Alexandria Governorates. The obtained results revealed that mean value of pH and acid values in examined mayonnaise and salad dressing were 3.18±0.16 &4.76±0.13 and 6.23±2.03 &3.12±0.9, respectively. On the other hand, mean values of spoilage markers (TBA and TVN) in examined mayonnaise and salad dressing samples were 0.61±0.33 &0.44±0.11 malonaldehyde (mg/kg) and 11.49±7.34 &7.19±2.62 mg/100 g, respectively. Regarding to microbiological evaluation of both mayonnaise and salad dressing samples were determined and comparing with Egyptian regulation. In addition, Salmonella failed to be detected in all examined samples of mayonnasie and salad dressing. The results indicate that egg based products (mayonnaise and salads dressing) may contain pathogenic bacteria and thereby represent a risk to the consumers concerning foodborne diseases. Thus, it is essential to include the effective hygiene practices as an important safety measure in the production of mayonnaise- based salads.

Key words: Mayonnaise, Salad dressing, spoilage markers, microbiological evaluation


 
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How to Cite this Article
Pubmed Style

Elkader EMA, El-Leboudy AA, A.Amer A. Evaluation of Egg Based Products Through Egyptian Regulation. AJVS. 2019; 62(1): 166-171. doi:10.5455/ajvs.48908


Web Style

Elkader EMA, El-Leboudy AA, A.Amer A. Evaluation of Egg Based Products Through Egyptian Regulation. https://www.alexjvs.com/?mno=48908 [Access: December 05, 2023]. doi:10.5455/ajvs.48908


AMA (American Medical Association) Style

Elkader EMA, El-Leboudy AA, A.Amer A. Evaluation of Egg Based Products Through Egyptian Regulation. AJVS. 2019; 62(1): 166-171. doi:10.5455/ajvs.48908



Vancouver/ICMJE Style

Elkader EMA, El-Leboudy AA, A.Amer A. Evaluation of Egg Based Products Through Egyptian Regulation. AJVS. (2019), [cited December 05, 2023]; 62(1): 166-171. doi:10.5455/ajvs.48908



Harvard Style

Elkader, E. M. A., El-Leboudy, . A. A. & A.Amer, . A. (2019) Evaluation of Egg Based Products Through Egyptian Regulation. AJVS, 62 (1), 166-171. doi:10.5455/ajvs.48908



Turabian Style

Elkader, Esraa M. Abd, Ahlam A. El-Leboudy, and Amr A.Amer. 2019. Evaluation of Egg Based Products Through Egyptian Regulation. Alexandria Journal of Veterinary Sciences, 62 (1), 166-171. doi:10.5455/ajvs.48908



Chicago Style

Elkader, Esraa M. Abd, Ahlam A. El-Leboudy, and Amr A.Amer. "Evaluation of Egg Based Products Through Egyptian Regulation." Alexandria Journal of Veterinary Sciences 62 (2019), 166-171. doi:10.5455/ajvs.48908



MLA (The Modern Language Association) Style

Elkader, Esraa M. Abd, Ahlam A. El-Leboudy, and Amr A.Amer. "Evaluation of Egg Based Products Through Egyptian Regulation." Alexandria Journal of Veterinary Sciences 62.1 (2019), 166-171. Print. doi:10.5455/ajvs.48908



APA (American Psychological Association) Style

Elkader, E. M. A., El-Leboudy, . A. A. & A.Amer, . A. (2019) Evaluation of Egg Based Products Through Egyptian Regulation. Alexandria Journal of Veterinary Sciences, 62 (1), 166-171. doi:10.5455/ajvs.48908





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