Abstract
Using various chemical analyses, several lipid oxidation products were measured at different stages of oxidation. The oxidation of fish oil (FO), soy oil (SO) and corn oil (CO) mayonnaises was investigated using peroxide value (PV), thiobarbituric acid (TBA), total carbonyl compounds (TCC) and anisidine tests. The results showed that both PV and TCC values increased in FO, SO, and Co mayonnaises during 8 wk of storage at 30oC, but TBA and anisidine values increased significantly only in fish oil mayonnaise (FOM). Different oxidation products were produced due to inappropriate for SOM and COM. The best analytical tests for early oxidation of FOM are PV and TBA and for later oxidation are TCC and the anisidine test.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call