Journal article
Lipid oxidation in fish oil enriched mayonnaise : Calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration
Section for Aquatic Lipids and Oxidation, National Institute of Aquatic Resources, Technical University of Denmark1
National Institute of Aquatic Resources, Technical University of Denmark2
Department of Biotechnology, Technical University of Denmark3
Department of Systems Biology, Technical University of Denmark4
Department of Biochemistry and Nutrition, Technical University of Denmark5
The antioxidative effects of gallic acid, EDTA, and extra emulsifier Panodan DATEM TR in mayonnaise enriched with 16% fish oil were investigated. EDTA reduced the formation of free radicals, lipid hydroperoxides, volatiles, and fishy and rancid off-flavors. The antioxidative effect of EDTA was attributed to its ability to chelate free metal ions and iron from egg yolk located at the oil-water interface.
Gallic acid reduced the levels of both free radicals and lipid hydroperoxides but promoted slightly the oxidative flavor deterioration in mayonnaise and influenced the profile of volatiles. Gallic acid may therefore promote the decomposition of lipid hydroperoxides to volatile oxidation products. Addition of extra emulsifier reduced the lipid hydroperoxide levels but did not influence the level of free radicals or the oxidative flavor deterioration in mayonnaisse; however, it appeared to alter the profile of volatiles.
The effect of the emulsifier on the physical structure and rheological properties depended on the presence of antioxidants
| Language: | English |
|---|---|
| Year: | 2001 |
| Pages: | 1009-1019 |
| ISSN: | 15205118 and 00218561 |
| Types: | Journal article |
| DOI: | 10.1021/jf000729r |
| ORCIDs: | 0000-0003-1734-5016 , Jacobsen, Charlotte , Adler-Nissen, Jens and Meyer, Anne S. |
