Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Oxidative Stability of Green Tea-Added Mayonnaise

녹차를 첨가한 마요네즈의 산화안정성

  • 박찬성 (경산대학교 식품영양학과) ;
  • 박어진 (가톨릭상지대학 식품영양과)
  • Published : 2002.08.01
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Abstract

The purpose of this study was to investigate the oxidative stability of green tea-added mayonnaise during storage at 5, 15 and 25$\^{C}$. Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and added with 0.1, 0.3 and 0.5% of green tea powder for experiment. Peroxide values (POV) of each mayonnaise were compared during storage for 13 weeks. POVs of control mayonnaise stored at 5, 15 and 25$\^{C}$ for 13 weeks were 28.0, 63.5 and 144.4 meq/kg, respectively. Oxidative stability of green tea-added mayonnaise was increased with increasing concentration of green tea in mayonnaise, but it was decreased with increasing storage temperature. The addition of green tea at 0.5% extended the induction period of mayonnaise significantly (p<0.05) at each temperature. Relative antioxidant effect (RAE) of mayonnaise containing 0.1% of green tea were 226%, 188% and 143% during storage at 5, 15 and 25$\^{C}$, respectively, and it was increased with increasing green tea concentration in mayonnaise. The results suggested that the use of green tea is valuable to inhibit the oxidation of mayonnaise as a natural antioxidant.

녹차를 첨가한 마요네즈의 신화아정성을 조사하기 위하며 대두유, 난황, 식초, 설탕, 식염과 녹차의 분말을 0~0.5% 첨가하여 마요네즈를 제조한 후, 5$^{\circ}C$, 15$^{\circ}C$, $25^{\circ}C$에 13주간 저장하면서 과산화물가의 변화를 조사한 결과는 다음과 같다. 1. 마요네즈를 5$^{\circ}C$, 15$^{\circ}C$, $25^{\circ}C$에 13주간 저장했을 때, 대조구의 과산화물가는 각각 28, 63.5, 144.4 meq/kg 으로 저장온도가 높을수록 산화가 촉진되었다. 2. 녹차의 마요네즈에 대한 항산화작용은 녹차의 첨가농도에 비례하였으나 저장온도가 높을수록 그 효과는 감소하였다. 3. 녹차의 첨가는 마요네즈 유지 산화에 대한 유도기간을 연장하는 효과가 있었으며 녹차 분말을 0.5% 첨가했을 때 전 저장 온도에서 유의적인 유도기간의 연장효과를 볼 수 있었다(p<0.05). 4. 마요네즈에 0.1%의 녹차를 첨가했을 때의 상대적 항산화효과는 5, 15, $25^{\circ}C$에서 각각 226%, 188%, 143%였으며 마요네즈에 첨가하는 녹차 농도에 비례하여 증가하였다. 이러한 결과는 녹차를 마요네즈의 산화를 방지할수 있는 천연 항산화제로서 이용할 수 있는 충분한 가치가 있는 것으로 판단된다.

Keywords

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