33G-13 |
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A. ROCHA-URIBE, Facultad de Ciencias Químicas-CIEP, Univ. Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, Zona Universitaria, San Luis Potosí, S.L.P., 78210, Mexico and I. Chavelas-Saldaña. Incorporation of n-3 fatty acids (n-3-FA) into the diet continues as a topic of interest for food manufacturers due to their recognized nutritional importance. High-fat foods, such as mayonnaise, are potential food applications of n-3-FA. However, information on the changes in physical and chemical properties of mayonnaise due to the incorporation of such fatty acids in the formulation is not available. The objective of this study was to evaluate the effect of n-3-FA level, storage temperature and time on the physical and oxidative stability of mayonnaise enriched with fish oil containing 35% n-3-FA. Mayonnaises were prepared with 71% oil, 9% vinegar, 18% egg yolk, and 2% salt (NaCl). The oil phase consisted of different ratios of safflower oil: fish oil (i.e. 0:100, 25:75, 50:50, 75:25, and 100:0, w/w). Two samples of each treatment were stored during four weeks at two different temperatures (room temperature, 23-26°C, and 7°C). Peroxide value, viscosity, and emulsion stability were evaluated each week as response variables. As the level of n-3-FA was higher the peroxide value of mayonnaise increased significantly (P < 0.01) regardless storage temperature and time. Samples refrigerated at 7°C showed lower peroxide values than those stored at room temperature (P < 0.02). Also, peroxide value increased significantly with time in all mayonnaises (P < 0.01). Such effect was more intense as the level of n-3-FA was higher. The most significant change was observed during the fourth week in samples containing 100% fish oil in the oil phase. Although viscosity of mayonnaises decreased with time and with the level of n-3-FA, all the emulsions were stable under the conditions of the test. This study revealed the feasibility to produce mayonnaise enriched with n-3 fatty acids with good properties. However, further research is required to determine sensory characteristics and the use of adequate antioxidants.
Session 33G, Nutraceuticals & Functional Foods: Lipid and probiotic functional foods
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