Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise

被引:54
作者
Jacobsen, C
Adler-Nissen, J
Meyer, AS
机构
[1] Tech Univ Denmark, Danish Inst Fisheries Res, Dept Seafood Res, DK-2800 Lyngby, Denmark
[2] Tech Univ Denmark, Dept Biotechnol, DK-2800 Lyngby, Denmark
关键词
mayonnaise; fish oil; ascorbic acid; iron; oxidation; egg yolk; off-flavors; discriminant partial least-squares regression;
D O I
10.1021/jf990241u
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
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 mu M) to 34 mu M 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 Fe3+ to Fe2+ 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.
引用
收藏
页码:4917 / 4926
页数:10
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