Factors Affecting Quality of Fish Oil Mayonnaise

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Abstract
Packaging conditions, antioxidants, metals, and storage temperature affected the quality of fish oil mayonnaise (FOM). TBHQ was a successful antioxidant but ascorbate was not. Nitrogen retarded oxidation more than TBHQ. The metal content of FO was as low as soy oil (SO), suggesting that differences in quality deterioration were not due to metal content. FOM was more stable at refrigerator temperatures (2°C) than at higher temperatures (30°C). The sensory quality of deodorized FOM was equal to SO mayonnaise using TBHQ (0.02%), nitrogen, and storing at 2°C for 14 wk.