Lipid Oxidation in Fish Oil Enriched Mayonnaise: Calcium Disodium Ethylenediaminetetraacetate, but Not Gallic Acid, Strongly Inhibited Oxidative Deterioration

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• 作者：Charlotte Jacobsen ; Karsten Hartvigsen ; Marianne K. Thomsen ; Lotte F. Hansen ; Pia Lund ; Leif H. Skibsted ; Gunhild H//pubs.acs.org/images/gifchars/oslash.gif" border="0">lmer ; Jens Adler
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2001
• 出版时间：February 2001
• 年：2001
• 卷：49
• 期：2
• 页码：1009 - 1019
• 全文大小：119K
• 年卷期：v.49,no.2(February 2001)
• ISSN：1520-5118

文摘

The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR inmayonnaise enriched with 16% fish oil were investigated. EDTA reduced the formation of freeradicals, lipid hydroperoxides, volatiles, and fishy and rancid off-flavors. The antioxidative effect ofEDTA was attributed to its ability to chelate free metal ions and iron from egg yolk located at theoil-water interface. Gallic acid reduced the levels of both free radicals and lipid hydroperoxidesbut promoted slightly the oxidative flavor deterioration in mayonnaise and influenced the profile ofvolatiles. Gallic acid may therefore promote the decomposition of lipid hydroperoxides to volatileoxidation products. Addition of extra emulsifier reduced the lipid hydroperoxide levels but did notinfluence the level of free radicals or the oxidative flavor deterioration in mayonnaisse; however, itappeared to alter the profile of volatiles. The effect of the emulsifier on the physical structure andrheological properties depended on the presence of antioxidants.Keywords: Sensory analysis; free radicals; lipid hydroperoxides; volatiles; multivariate dataanalysis