FACTORS AFFECTING QUALITY OF FISH OIL MAYONNAISE

被引：27

作者：

HSIEH, YTL ^{[1
]}

REGENSTEIN, JM ^{[1
]}

机构：

[1] CORNELL UNIV, INST FOOD SCI, ITHACA, NY 14853 USA

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb04757.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Packaging conditions, antioxidants, metals, and storage temperature affected the quality of fish oil mayonnaise (FOM). TBHQ was a successful antioxidant but ascorbate was not. Nitrogen retarded oxidation more than TBHQ. The metal content of FO was as low as soy oil (SO), suggesting that differences in quality deterioration were not due to metal content. FOM was more stable at refrigerator temperatures (2-degrees-C) than at higher temperatures (30-degrees-C). The sensory quality of deodorized FOM was equal to SO mayonnaise using TBHQ (0.02%), nitrogen, and storing at 2-degrees-C for 14 wk.

引用

页码：1298 / +

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