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KMID : 0380619910230050568
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 5 p.568 ~ p.571
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Oxidative Stability of Perilla Blended Oils in Mayonnaise Preparation
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김재욱/Kim, Jae Wook
최춘언/차가성/니시자와유끼오/Choi, Chun Un/Cha, Ga Seong/Nishizawa, Yukio
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Abstract
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This study was designed to select the most stable oil among vegetable oils for mayonnaise preparation on lipid oxidation when blended with perilla oil. Oxidative stabilities of perilla oil, soybean oil, rapeseed oil, corn oil, sunflower oil and perilla blended oils (blended perilla oil with other vegetable oil in a equal weight rate) were tested. Among the perilla blended oils, perilla blended soybean oil was the most effective on oxidative stability. This may be concerned with the fact that the content of natural antioxidant, tocopherol, is higher than that of other oils. Mayonnaise was prepared by using both perilla oil and perilla blended soybean oil. Variations of POV and tocopherol content of mayonnaise during storage at 37℃ were compared. The changes in POV and tocopherol content in the mayonnaise of perilla blended soybean oil were less than those of perilla oil. This result suggested that the usage of perilla blended soybean oil instead of perilla oil itself is possible in the manufacturing of mayonnaise.
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