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Titolo:
Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration
Autore:
Jacobsen, C; Hartvigsen, K; Lund, P; Thomsen, MK; Skibsted, LH; Holmer, G; Adler-Nissen, J; Meyer, AS;
Indirizzi:
Tech Univ Denmark, Danish Inst Fisheries Res, Dept Seafood Res, DK-2800 Lyngby, Denmark Tech Univ Denmark Lyngby Denmark DK-2800 od Res, DK-2800 Lyngby, Denmark Tech Univ Denmark, Dept Biochem & Nutr, DK-2800 Lyngby, Denmark Tech Univ Denmark Lyngby Denmark DK-2800 & Nutr, DK-2800 Lyngby, Denmark Royal Vet Univ, Dept Dairy & Food Sci, DK-1958 Frederiksberg, Denmark Royal Vet Univ Frederiksberg Denmark DK-1958 1958 Frederiksberg, Denmark Tech Univ Denmark, Dept Biotechnol, DK-2800 Lyngby, Denmark Tech Univ Denmark Lyngby Denmark DK-2800 echnol, DK-2800 Lyngby, Denmark Tech Univ Denmark, Ctr Adv Food Studies, DK-2800 Lyngby, Denmark Tech UnivDenmark Lyngby Denmark DK-2800 tudies, DK-2800 Lyngby, Denmark
Titolo Testata:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
fascicolo: 3, volume: 212, anno: 2001,
pagine: 308 - 318
SICI:
1438-2377(2001)212:3<308:OIFOM4>2.0.ZU;2-#
Fonte:
ISI
Lingua:
ENG
Soggetto:
SQUARES REGRESSION-ANALYSIS; IN-WATER EMULSIONS; POLYUNSATURATED FATTY-ACIDS; ANTIOXIDANT ACTIVITY; BULK OILS; ALPHA-TOCOPHEROL; FLAVOR COMPOUNDS; FOOD EMULSIONS; SYSTEMS; BEHAVIOR;
Keywords:
mayonnaise; tocopherol; volatiles; free radicals; sensory analysis;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
36
Recensione:
Indirizzi per estratti:
Indirizzo: Jacobsen, C Tech Univ Denmark, Danish Inst Fisheries Res, Dept Seafood Res, Bldg 221, DK-2800 Lyngby, Denmark Tech Univ Denmark Bldg 221 Lyngby Denmark DK-2800 by, Denmark
Citazione:
C. Jacobsen et al., "Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration", EUR FOOD RE, 212(3), 2001, pp. 308-318

Abstract

The effect of the water-dispersible tocopherol preparation, Grindox 1032, and the oil-soluble tocopherol preparation, Toco 70, on oxidative stabilityin fish oil-enriched mayonnaise was examined. The two commercial antioxidant preparations were supplemented in different levels corresponding to 20-280 ppm tocopherol in addition to the 600 ppm present in the oils used for the mayonnaise. The oxidative stability was assessed by sensory analysis, the tendency of formation of free radicals, and concentrations of lipid hydroperoxides and volatile oxidation products. The effect of tocopherol on oxidation depended on the nature and the concentration of the tocopherol preparation employed, and it also depended on the parameters evaluated. Addition of high levels of Grindox 1032 (similar to 140-280 ppm tocopherol) thus decreased the intensity of rancid off-flavor, but increased the formation of fishy off-flavors, the tendency of free radical formation and the concentration of certain volatiles. In contrast, low levels of Grindox 1032 (< 70 ppmtocopherol) reduced the concentration of some volatiles, but did not seem to influence the off-flavor profile of the mayonnaise. Toco 70, which was only supplemented in low levels (<40 ppm tocopherol) increased the tendency for free radical formation, changed the profile of volatiles, and did not have a clear effect on the fishy and rancid off-flavor formation. Thus, additional tocopherol did not appear to be an efficient antioxidant in fish oil-enriched mayonnaise, perhaps because it cannot prevent the metal-catalyzeddecomposition of peroxides, which we previously suggested to play an important role in mayonnaise.

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Documento generato il 03/04/20 alle ore 20:27:39