Norouzzadeh Sara, Ghasemzadeh Milad, Akhavan Hamid-Reza, Adhami Khavar
Department of Food Science and Technology, Faculty of Agriculture Shahid Bahonar University of Kerman Kerman Iran.
Food Sci Nutr. 2024 Aug 19;12(10):7968-7976. doi: 10.1002/fsn3.4353. eCollection 2024 Oct.
Mayonnaise is an oil-in-water emulsion with 65-85% oil, and its physicochemical and sensory characteristics are greatly influenced by the type of oil used. The nutritional value and oxidation resistance of oil (PAO) are very desirable due to the essential fatty acids (oleic and linoleic) and antioxidant compounds (phenolics and tocopherols). In this research, the physicochemical and sensory characteristics of mayonnaise sauce (MNS) with different levels of PAO (15% (MNS-PAO15%), 30% (MNS-PAO30%), and 100% (MNS-PAO), as a substitute for soybean oil (SBO)) were compared with sauces containing SBO with antioxidants (MNS-SBOA) or without antioxidants (MNS-SBO) during storage for 30 days at 25°C. The results showed that MNS-PAO and MNS-SBO exhibited the lowest physical and thermal stability. The MNS-PAO had the lowest values in peroxide (2.18 meq/kg oil) and thiobarbituric acid (0.21 mg MDA/kg oil) at the end of the storage period. Increasing the PAO level in the mayonnaise formula increased the * value, but a decreasing trend of * in these samples was observed during the storage period. The panelists gave the lowest sensory score to the MNS-PAO sample, but they did not consider a significant difference between the samples containing SBO and the sample containing 15% PAO in terms of color, aroma, and overall acceptance. In general, mayonnaise containing 15% PAO was suggested as a desirable sauce in terms of emulsion and oxidation stability and sensory characteristics.
蛋黄酱是一种水包油型乳化物，含油率为65 - 85%，其物理化学和感官特性受所用油的类型影响很大。由于富含必需脂肪酸（油酸和亚油酸）以及抗氧化化合物（酚类和生育酚），油（PAO）的营养价值和抗氧化性非常理想。在本研究中，将不同PAO含量水平（15%（MNS - PAO15%）、30%（MNS - PAO30%）和100%（MNS - PAO），作为大豆油（SBO）的替代品）的蛋黄酱调味汁（MNS）的物理化学和感官特性，与含有抗氧化剂的SBO调味汁（MNS - SBOA）或不含抗氧化剂的SBO调味汁（MNS - SBO）在25°C下储存30天期间进行了比较。结果表明，MNS - PAO和MNS - SBO的物理和热稳定性最低。在储存期结束时，MNS - PAO的过氧化物（2.18毫克当量/千克油）和硫代巴比妥酸（0.21毫克丙二醛/千克油）值最低。在蛋黄酱配方中增加PAO含量会提高值，但在储存期间观察到这些样品中的呈下降趋势。评审员给MNS - PAO样品的感官评分最低，但他们认为含SBO的样品与含15%PAO的样品在颜色、香气和总体可接受性方面没有显著差异。总体而言，就乳化、氧化稳定性和感官特性而言，则建议含15%PAO的蛋黄酱作为理想的调味汁。
