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C. JACOBSEN, Dept. of Seafood Research, Danish Institute for Fisheries Research, Building 221, DTU, Lyngby, DK-2800, Denmark Several studies have shown that a high intake of n-3 polyunsaturated fatty acids (PUFA) may prevent cardiovascular diseases and may influence the neurological development in children. Efforts have been made to incorporate n-3 lipids into foods. To become accepted by consumers the sensory quality and shelf life of such foods must be acceptable. N-3 PUFA are highly susceptible to lipid oxidation, which may lead to undesirable off-flavour formation. To obtain an acceptable shelf life of foods enriched with n-3 PUFA, it is therefore necessary to prevent lipid oxidation by e.g. adding antioxidants to the products. However, oxidation mechanisms in complex food systems are different from those in bulk oils. Compounds that are efficient antioxidants in bulk oils may turn out to be pro-oxidants in complex food systems. To prevent lipid oxidation, it is therefore necessary to understand the oxidation mechanisms in such complex food systems. We have studied the oxidation mechanisms in fish oil enriched mayonnaise. Based on these studies we propose that the low pH in mayonnaise and the high content of iron in egg yolk, which is used as an emulsifier in mayonnaise, are the main factors responsible for lipid oxidation in this food system. Strategies to prevent lipid oxidation in fish oil enriched mayonnaise-based foods will be discussed. Moreover, recent data from our studies on fish oil enriched milk will also be presented.
Session 38, Challenges in the development of functional foods with omega-3 fatty acids
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