Journal article
Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise
Section for Aquatic Lipids and Oxidation, National Institute of Aquatic Resources, Technical University of Denmark1
National Institute of Aquatic Resources, Technical University of Denmark2
Center for BioProcess Engineering, Department of Chemical and Biochemical Engineering, Technical University of Denmark3
Department of Chemical and Biochemical Engineering, Technical University of Denmark4
Department of Biotechnology, Technical University of Denmark5
This research examines the effect of ascorbic acid (0-800 ppm) on the sensory perception of mayonnaises containing 16% fish oil and on the levels of iron and copper in the aqueous phase. Ascorbic acid increased the formation of fishy off-flavors in fresh mayonnaise. Simultaneously, the iron concentration increased from below the detection limit (1.8 microM) to 34 microM in the aqueous phase of mayonnaises.
Model mayonnaises with various concentrations of egg yolk (1-7% w/w) and ascorbic acid (0-8000 ppm) were prepared. Iron concentrations in the aqueous phase increased with increasing ascorbic acid levels, whereas iron concentrations in the assumed interfacial layer decreased. It is proposed that ascorbic acid is able to complex and reduce Fe(3+) to Fe(2+) from phosvitin in the egg yolk, whereby iron is released from the interface.
The ascorbic acid-iron complex subsequently reacts with lipid hydroperoxides, resulting in increased lipid oxidation and in the immediate formation of rancid and fishy off-flavors.
Language: | English |
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Year: | 2000 |
Pages: | 4917-4926 |
ISSN: | 15205118 and 00218561 |
Types: | Journal article |
DOI: | 10.1021/jf990241u |
ORCIDs: | Jacobsen, Charlotte , Meyer, Anne S. and Adler-Nissen, Jens |