The change of mayonnaise sauce quality in the course of storage

Berries of the genus Rubus are a source of an-tioxidant substances, promoting the prevention of oxidizing damage of mayonnaise sauce without addition of preservatives. Inclusion of raspberry ordinary in balanced diet is the perspective direc-tion from the point of view of giving functionality and usefulness, and it also promotes the enrichment of fatty emulsion product with biologically active agents. The purpose of the study was the definition of indicators of quality of mayonnaise sauce with raspberry puree in the course of storage. The ob-ject of the research was mayonnaise sauce with raspberry puree. As the defined criterion of oxidiz-ing damage of a product one of the leading indica-tors determining duration of storage of mayonnaise production was chosen. For research control and experimental samples were prepared. As a control sample Moscow mayonnaise, a prototype, the mayonnaise Malinka sauce which part puree from berries of raspberry ordinary was (10 %) was cho-sen. The mayonnaise Malinka sauce received on the developed compounding differs in high organo-leptic characteristics and possesses more gentle taste. Touch and physical and chemical character-istics conform to requirements of State Standard R 31761-2012. Due to the introduction on July 1, 2013 TR CU 024/2011 "Technical regulations on fat-and-oil products" most topical issue about en-suring oxidizing stability of the product in the course of storage. As a result of conducted pilot studies during all storage time (40 days) it was revealed that the control sample, the most admissible level of oxidative number was exposed to more progres-sive oxidation (10.0 mEq (mmol) of active oxy-gen/kg) was reached for the 28-th days, and the number of the prototype oxidation only for the 37-th days of storage, using as a part of mayonnaise sauce of puree from berries of raspberry ordinary (10 %) allowed considerable resistance increasing of the product to oxidation without introduction of preservative and to enrich a mayonnaise product with biologically active agents of phytogenesis.