Effect of propolis extract on rancidity of mayonnaise | ผลของสารสกัดพรอพอลิสต่อการเกิดกลิ่นหืนของผลิตภัณฑ์มายองเนส
2009
Suttinan Santiprasert(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) | Romanee Sanguandeekul(Chulalongkorn University, Bangkok (Thailand). Faculty of Science. Department of Food Technology) | Yuthana Phimolsiripol(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) E-mail:[email protected]
This research was to investigate the effect of propolis extract obtained from domestic source of Thailand on the antioxidant properties of mayonnaise during storage. Propolis was extracted using 95 percent ethanol in the ratio 1:3 w/w for 14 days. The effect of propolis extract (0 percent, 0.25 percent and 0.5 percent) and fish oil (0 percent and 2 percent) in mayonnaise which stored at 5 deg C, 35 deg C or 55 deg C for 0, 1, 2, 3 and 4 weeks were determined. Results showed that fish oil increased the development of lipid oxidation as reflected by significantly increased (P LT 0.05) acid value (AV) and malonaldehyde (TBARS). Addition of propolis extract significantly delayed (P LT 0.05) the increasing of AV. Furthermore, AV and TBARS values increased significantly (P LT 0.05) with increase in storage temperature and time. This relationship was described by zero-order reaction kinetics. It is suggested that storage of mayonnaise at low temperature combined with propolis extract addition can retard the deterioration of product.
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