초산용액의 초산농도를 0, 1, 2, 4, 6%로 변화하여 제조한 마요네즈의 유동 특성, 유화 안정성, 색도에 대하여 조사하였다. 마요네즈의 유동은 항복응력을 가지는 소성유동이며, 초산농도가 높아질수록 항복응력 및 점주도지수가 커져서 초산농도가 높아질수록 마요네즈의 물성이 점주해지는 것을 나타내었다. 마요네즈의 유화안정성은 초산농도가 높아질수록 감소하는 경향을 보였고, 초산노도 4%일 때 가장 안정성이 낮았다. 색도는 초산함량이 증가할수록 L값(명도)이 증가하고 b값(yellowness)은 감소하였다.
The effect of acetic acid concentration on the qualities of mayonnaise was studied. The rheological properties, emulsifying stability and color of the mayonnaise were determined by rotary viscometer, rotary shaker and centrifuge, and color and color difference meter, respectively. The rheological behavior of mayonnaise showed plastic behavior with yield stress and that of shear thinning. The yield stress and consistency index increased as the acetic acid concentration increased. The emulsion stability was lowest at 4% acetic acid concentration and highest at 1% acetic acid concentration. With the increase of the acetic acid concentration, lightness increased and yellowness decreased.
