Abstract Full Text:PDF Recommended articles Mail to Author How to Cite

¹ Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand DOI : 10.4194/1303-2712-v19_10_02 Viewed : 743 - Downloaded : 730 Effects of cashew leaf extract (CE) or BHT at levels of 100 and 200 mg/kg on the oxidative stability of mayonnaise enriched with fish oil during storage of 30 days at 30°C were investigated. Samples containing either CE or BHT had the lower peroxide value (PV), thiobarbituricacidreactive substances (TBARS) and p-anisidine (AnV) values throughout the storage, compared to the control (P<0.05). Among all samples, that containing 200 mg/kg BHT exhibited the lowest PV, TBARS and AnV values (P<0.05). At day 30, a lower abundance of selected volatile compounds was found in mayonnaise added with 200 mg/kg CE as compared to that of the control. Addition of CE (at 200 mg/kg) decreased L* value but increaseda*, b* and ΔE* values (P<0.05). However, CE at both levels were effective in retard the formation of rancid odor and fishy odor in the mayonnaise. Total viable count of all samples was below 103 CFU/g throughout the storage. Thus, the use of CE at 200 mg/kg could retard lipid oxidation and the formation of fishy odor and rancid odor of mayonnaise enriched with fish oil during the storage of 30 days at 30°C. Keywords : Mayonnaise, Fish oil, Enrichment, Lipid oxidation, Antioxidant, Sensory property, Cashew