Determination of physicochemical and microbiological properties of some salad dressing

In this study, it was aimed to determine the physicochemical and microbiological properties of the salad dressings on the market and to investigate the quality characteristics of these dressings. For this study, 14 salad dressings from 4 different brands were obtained from local markets. The effect of the formulation on the rheological properties of the samples was investigated. The K and σ0 values of the samples were found to be 0,8000 – 23,5000 (Pa.s)n and 0,2000 – 37,0000 (Pa), respectively and significant differences were observed between these values. % acidity and L *, a *, b * color parameters were analyzed to determine the physicochemical properties of salad dressings. As a result of the analyzes, it was understood that specific ingredients in the formulation of the salad dressings were important in determining their physicochemical properties. In the color analysis, especially for a*, red pepper, red pepper puree, tomato puree etc. components have been found to be effective. In order to observe microbial growth in salad dressings, yeast and mold counts were performed. Yeast and mold counts were below the detectable limits. The results of this study are intended to be a guiding literature source for consumers who use salad dressing and salad dressing industry that produce salad dressing.