Oxidative stability of mayonnaise based salads enriched with fish oil
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (LMC/Food - P1)
Keywords: LIpid oxidation, Omega-3 PUFA, Mayonnaise salads, Ingriedent interactions
The marine omega-3 polyunsaturated fatty acids (PUFA) have received increasing interest during the last decades. This is due to several health effects associated with the intake of omega-3 PUFA. Hence, several efforts have been made to incorporate marine oils into various food products e.g. milk, yoghurt and mayonnaise. Food products containing omega-3 PUFA are highly susceptible to oxidation, which causes undesirable flavors and loss of those omega-3 PUFA that are beneficial.
Most food products consist of a complex matrix e.g. mayonnaise based salads, and several factors in these food systems might influence the oxidative stability. Thus, a better understanding of the effects of the different ingredients on oxidation of omega-3 PUFA as well as the effect of possible interactions between the ingredients is essential when omega-3 enriched foods are produced.
The study aimed at evaluating the oxidative stability of the lipids in fish oil enriched mayonnaise based salads during storage. The influence of the different ingredients and their interactions on lipid oxidation in the products was evaluated. Furthermore, the antioxidative effect of different spices (thyme, oregano and rosemary) in the mayonnaise based salads was assessed. The samples were stored at 2 °C in closed plastic boxes in the dark up to 8 weeks. Lipid oxidation progress in the different salads was assessed by determination of the peroxide concentrations (peroxide value, IDF) and the concentration of volatile oxidation products (dynamic headspace GC-MS). Moreover, sensory analysis was performed on a few selected mayonnaise salads to support the chemical analyses.
The oxidative stability of the different mayonnaise salads enriched with fish oil, interactions of different ingredients and effect of spices on the lipid oxidation in these salads will be described in more details on the poster.
Presented Wednesday 19, 13:30 to 15:00, in session Innovations in Food Technology - Poster Session (LMC/Food - P1).
