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KMID : 1007520110200030743
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Food Science and Biotechnology
2011 Volume.20 No. 3 p.743 ~ p.750
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Effects of Unrefined Vegetable Oil Addition on the Flavor Acceptability and Oil Oxidation of Tuna Oil Enriched Emulsion under Singlet Oxygen
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An So-Jin
Choe Eun-Ok
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Abstract
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Addition effects of unrefined vegetable oil on the fishy flavor and singlet oxygen oxidation of tuna oil enriched O/W emulsion were studied by sensory evaluation and determining hydroperoxide contents and headspace oxygen consumption. Emulsion consisted of canola and tuna oil (2:1, w/w), acetic acid, egg yolk, and with/without unrefined oil (olive, sesame, mustard, or perilla oil). Singlet oxygen was produced by chlorophyll b under 1,700 lx. Addition of sesame oil inverted negative response on the flavor of tuna oil enriched emulsion to positive one, and addition of perilla or mustard oil decreased unacceptability on the emulsion flavor. Oxidative stability of oil under singlet oxygen was the highest in the emulsion added with mustard oil, but olive oil addition decreased it. Therefore, health-beneficial tuna oil enriched emulsion with acceptable flavor and oxidative stability could be made by addition of good-flavored unrefined sesame and mustard oils with high amount of natural antioxidants.
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KEYWORD
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flavor, oxidative stability, singlet oxygen, unrefined vegetable oil, fish oil enriched emulsion
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