Turkish Journal of Fisheries and Aquatic Sciences
2019, Vol 19, Num, 10 (Pages: 825-836)
Use of Cashew (Anacardium occidentale L.) Leaf Extract for Prevention of Lipidoxidation in Mayonnaise Enriched with Fish Oil
Lalita Chotphruethipong 1 ,Soottawat Benjakul 1
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
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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