Photo-Oxidation Stability of Mayonnaise from Striped Catfish and Red Palm Mixture Oil

Abstract

Abstract The purpose of this study was to determine the effects of light on the photo-oxidation stability of mayonnaise. The mayonnaise was made from a mixture of 20% striped catfish oil and 80% red palm oil. The treatments were condition storage, namely P1 (coated aluminium foil), P2 (uncoated aluminium foil), and P3 (exposed to a light intensity of 7500 lux) for two days and evaluated every 8 hours. Results showed that the light increased peroxide and TBA value, but decreased total carotene and tocopherol in the mayonnaise. The highest increase of peroxide and TBA value were shown in P3 with k values of 0.0067 meq O2.kg−1.h−1 and 0.0061 mg MDA.kg−1.h−1. The highest decrease of total carotene was shown in P3 with a k value of 0.0155 mg.kg−1.h−1, but the highest decrease of total tocopherol was shown in P1 with a k value of 0.0161 mg.kg−1.h−1. The light affected descriptively but not hedonically characteristics of colour, aroma, texture, and overall assessment of the mayonnaise. The best treatment was P1 with descriptive characteristics of yellowish-orange colour, red palm oil aroma, and very viscous. The hedonic characteristics of P1 were like by panellists on colour and texture but rather like on the aroma.