Mayonnaise salads are popular products on the Russian table that, when used properly, improve gastrointestinal function. The main harmful product is low-quality mayonnaise. How harmful and useful are various salads on the festive table?
The benefits of mayonnaise salads
Vegetables used in salads contain a lot of water (from 85 to 95%) and fiber (1-4 g per 100 g). The vitamins contained in most salads - A, C. Salad leaves contain a large amount of calcium - from 50 to 150 mg per 100 g.
One of the most useful vitamins is folic acid, which is found in abundance only in vegetables.
The main benefit of salads with mayonnaise from vegetables.
Other products either enhance the taste or increase the shelf life.
Composition and history of mayonnaise
Mayonnaise is a cold-made thick sauce based on yolk, vegetable oil, vinegar, lemon juice, sugar, salt and spices.
Physically, mayonnaise is an emulsion of fat in water, and egg yolk lecithin serves as an emulsifier.
Commercial mayonnaise contains:
- not less than 80% fat;
- at least 7.5% egg yolk (depending on fat content);
- thickeners;
- dyes.
The term "delicacies" is justified only if it contains a significantly higher proportion of egg yolk. “Delicious” is also considered mayonnaise with a particularly high proportion of polyunsaturated fatty acids.
Historically, the occurrence of mayonnaise is not fully understood. The most common version dates back to the conquest of the Spanish island of Menorca by the French Duke of Richelieu in 1756. It is said that the product was named after the Mahonnes conquest, and distributed worldwide from France.
Storage of salads with mayonnaise
Mayonnaise is a very short-lived product, especially in the summer. Homemade mayonnaise should be stored in the refrigerator for no more than 2-3 days. It should be closed for no more than 6-9 months, in unopened packages - only 2 months. Opened mayonnaise containers of all kinds can be offered for use no more than 4-6 weeks, provided that they are stored in the refrigerator.
Mayonnaise use varies by country. The sauce is often eaten in the Netherlands and Belgium in combination with fried foods. Dutch mayonnaise from the store is often sweetened more and is used with french fries.
Mayonnaise is especially popular in Russia, where it is used for salad dressing.
According to a 2014 survey, the average Russian eats 2.5 kg of mayonnaise per year.
In Japan, mayonnaise is also eaten with many dishes, including pizza.
Potential harm to mayonnaise salads
When preparing mayonnaise, raw egg yolks are used, so there is a certain risk of salmonella infection. The sauce should not be stored in very hot places, because it loses its consistency. Mayonnaise should not be stored in the refrigerator, but in a cool place. Proper storage with a temperature of 18-22 ° C 24 hours before placing in the refrigerator protects against the reproduction of salmonella.
Food poisoning produced by homemade mayonnaise is usually due to the use of contaminated eggs and low amounts of organic acids. To lower the pH below 3.3, it is recommended to add more vinegar and other acids. Regarding the role of organic acids, it has been shown that the use of olive oil prevents the proliferation of salmonella better than other oils.
Acidity is a critical point in the microbiology of mayonnaise and one of the points of measurement of its sanitary quality. Acetic acid (vinegar) is a bactericidal agent, more powerful than citric acid. Most cases of salmonellosis are caused by homemade mayonnaise.
Other microorganisms responsible for the harm of mayonnaise are the yeast Zygosaccharomyces bailii and the bacteria Lactobacillus fructivorans The bacteria and yeast that flourish in mayonnaise must withstand pH 4 (acidic medium). Some microorganisms extend the shelf life of mayonnaise.
Mold in mayonnaise is formed only when there is a sufficient amount of oxygen. An acidity of the product below pH 4.4 makes the survival of most types of bacteria impossible. For this reason, commercial mayonnaise sauces spoil extremely rarely.
Mayonnaise can significantly affect patients who have problems with cholesterol. Low cholesterol mayonnaise is currently being produced. In some cases, people with food allergies have problems with egg proteins.
