Browse > Article
http://dx.doi.org/10.9724/kfcs.2013.29.6.733

Quality Characteristics of Mayonnaise Added with Yuza Juice  

Kim, Kyung Mi (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Lee, Hyeon Ji (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Kim, Jin Sook (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Kim, Gi Chang (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Jang, Young Eun (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
Publication Information
Korean journal of food and cookery science / v.29, no.6, 2013 , pp. 733-739 More about this Journal
Abstract
This study investigates the characteristics of mayonnaise adding yuza juice, a byproduct of yuza tea, to it. The mayonnaise was prepared by adding yuza juice at 0(control), 25, 50, 75, 100%. In order to analyze the characteristics of the mayonnaise, we examined the color, viscosity, emulsion stability and sensory acceptability. The L, a, ${\Delta}E$ values of mayonnaise mixed with yuza juice were similar to or lower than control. As the content of yuza juice increased, the viscosity and emulsion stability, that is the physical quality of the mayonnaise, improved significantly(p<0.05). With regard to sensory evaluation, mayonnaise mixed with yuza juice had better flavor, taste, texture and overall acceptability(p<0.05). These results suggest that yuza juice is good ingredient to improve the quality and sensory acceptability of mayonnaise.
Keywords
yuza juice; mayonnaise; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 Bae HM, Oh MS. 1989. Effect of acetic acid concentration on rheological chracteristics and emulsion stability of mayonnaise. Korean J Soc. Food Sci. 5(1): 9-13
2 Chae SC, Kyo EG, Choi SH, Ryu GC. 2008. Protective effect naringin on carbon tetrachloride induced hepatic injury in mice. J. Environ. Toxicol. 23(4): 325-335
3 Cha GS, Kim JW and Choi CU. A comparison of emulsion stability as affected by egg yolk ratio in mayonnaise preparation. Korean J. Food Sci. Technol. 20(2): 225-230   과학기술학회마을
4 Choi YJ, Kim GR, Kim TW, Kim GS, Kim HY. 2003. quality characteries of mayonnaise containing soybean phytosterols. J. Sci. Food Agic. 46(1): 28-31
5 Chun JA, Song ES. 1995. Sensory and physical properties of low-fat mayonnaise made with starch-based fat replacers. Korean J. Food Sci. Technol. 27(6): 839-844   과학기술학회마을
6 Imari C 1979. Manufacture and problems of mayonnaise and its related products. J Jpn. Oil Chem. Soc. 28(10): 760-766   DOI
7 Jeon JY, Choi SH. 2011. Aroma characteristics of dried citrus fruits-blended green tea. J of Life Science 21(5): 739-745   과학기술학회마을   DOI   ScienceOn
8 Jeong CH, Shion JH, Kang MJ, Seoung TJ, Shim KH, Choi SG. 2007. Effect of garlic addition on oxidative stability of oil dressing and mayonnaise. J. of Agric. & Life Sci. 41(3): 55-62
9 Kim HY, Kim E, Kim DH, Oh MJ, Shin TS. 2009. The nutritional components of Olive flounder(Paralichthys olivaceus) fed diets with yuza(Citrus junos Sieb ex Tanaka). J Fish Aquat. Sci. 42(3): 215-223
10 Kim HY, Kong HJ. 2006. Preparation and quality characteristics of sugar cookies using citron powder. Korean J Food Cookery Sci. 23(5): 712-719
11 Kim IC. 1999. Manufacture of Citron Jelly Using the Citron - xtract. J. Korean Soc. Food Sci. Nutr. 28(2): 396-402
12 Kim JW, Cha GS, Choi CU, Yoko N. 1991. Oxidative stability of perilla blended oils in mayonnaise perpetration. Korean J. Food Sci. Technol. 23(5): 568-571
13 Kim JW, Hur JW. 2002 a. Changes in functional properties of salted egg yolk for mayonnaise preparation during frozen storage. Food Engineering Pro. 6(2): 186-194
14 Kim JW, Hur JW. 2002 b. Improvement of functional properties of mayonnaise with egg-shell calcium and chitosan. Food Engineering Pro. 6(2): 195-200
15 Kim JW, Son YD, Hong KJ, Yoo MY, Jeong GW, Hur JW. 1995. The effect of low erucic acid rapeseed oil for the preparations of mayonnaise on quility characteristics. Korean J. Food Sci. Technol. 27(3): 298-302
16 Kim JW, Shim JH, Kim JS, Han SS, Yoo MY, Hur JW. 1996. Oxidative stability of DHA added mayonnaise. Korean J. Food Sci. Technol. 28(1): 179-183   과학기술학회마을
17 Kim JW, Hong KJ, Chung BS, Hur JW. 1997. Characteristics of mayonnaise prepared with palm oil. Korean J. Food Sci. Technol. 29(2): 261-265   과학기술학회마을
18 Lee HY, Kim YM, Shin DH, Sun BK. 1987. Aroma components in Korean citron (Citrus medica). Korean J Food Sci Technol. 19(4): 361-365   과학기술학회마을
19 Kim JW, Lee KH, Hur JH. 2006. Quality Characteristics of Citron Jam Made with Frozen Citron in Korea. Korean J. Food Sci. Technol. 38(2): 197-201   과학기술학회마을
20 Kim KB, Jang JA, Ko JY, Choi SK. 2009. Quality Characteristics of Sweet Pumpkin on Mayonnaise. The Korean Food service Association. 5(2): 71-87
21 Lee MO, Song YS. Manufacture and stability of low calorie mayonnaise using gums. 2003. J. Korean Soc. Food Sci. Nutr. 32(1): 82-88   과학기술학회마을   DOI   ScienceOn
22 Lee SB, Lee JD. Development of Purification Method for Recycle of Waste Chicken Oil. 2009. Journal of Korea Society of Waste Management, 26(8): 689-693   과학기술학회마을
23 Lee SJ, Shin JH, Kang MJ, Jeong CH, Ju JC, Sung NJ. 2010. Physicochemical Properties, Free Sugar and Volatile Compounds of Korean Citrons Cultivated in Different Areas. J. Korean Soc. Food Sci. Nutr. 39(1): 92-98   과학기술학회마을   DOI   ScienceOn
24 Lee YJ, Kim SI, Han YS. 2008. Antioxidant activity and characteristics of yogurt added yuza(Citrus Junos Sieb ex Tanaka) extract. J. Korean Soc. Food Sci. Nutr. 21(2): 135-142   과학기술학회마을
25 Lee YY. 1986. Studies on the viscometric behavior of mayonnaise. J. Korean Soc. Food Sci. Nutr. 15(2): 119-127   과학기술학회마을
26 Lee YY. 1998. Effect of emulsifiers and stabilizer on the emulsion stability of mayonnaise. J Korean Soc. Food Sci. Nutr. 27(1): 115-120
27 Park CS, Park EJ. 2007. Oxidative stability of green tea added mayonnaise. Korean J. Soc. Food Cookery Sci. 18(4): 407-412   과학기술학회마을
28 Nam HY, Hyun YH, Pyun JW. 2004. A study on the optimum ratio of starch and dilution factors of yuza extract in preparation of yuza pyun. J East Asian Soc Dietary Life 14(6): 591-597   과학기술학회마을
29 Ohida K. 1976. Effects of sodium chloride and acetic acid in emulsifying capacity and emulsifying stability of egg yolk's low-density and high-density fractions. Nippon Shokuhin Kongyo Gakkaishi 23(6): 250-256   DOI
30 Okesie IA 1998. Free radicals, oxidative stress and antioxidant in human health and disease J. Amer. Oil Chem. Soc 75(2): 199-212   DOI   ScienceOn
31 Park GS, Kim JY. 2011. Quality Characteristics of Mayonnaise Dressing Added with Chitooligossaccharide. J. Chitin Chitosan. 16(3): 183-190
32 Park GS, Park EJ, Kim HH. 2000. Quality characteristics of green tea powder in mayonnaise. J East Asian Soc. Dietary Life 10(5): 411-418   과학기술학회마을
33 Park HD, Lee SS. 2009a. Antioxidant Activity and Quality Characteristics of Soy Milk Mayonnaise Containing Soybean Paste Powder. Food Engineering Progress. 13(3): 203-210
34 Park HD, Lee SS. 2009b. Comparison of Storage Stability between Soy Milk Mayonnaise and Mayonnaise contained Soybean Paste Powder. J. Fd Hyg. Safety. 24(3): 247-255   과학기술학회마을
35 Song ES, Kim EK, Woo Na Ri Yah. 2007. Devvelopment of low fat mayonnaise made with modified starch. Korean J Food Culture 22(3): 254-260
36 Yoo KM, Lee CH, Hwang IK. 2008. Preparation of chocolate added with yuza(Citrus junos Seib ex TANAKA) and its antioxidant characteristic. Korean J. Food Cookery SCI. 24(2): 222-227
37 Woo DH. 2000. Stabilization to sunlight of natural coloring matter bu soluble methyl hesperidin. Korean J Food Sci. Technol. 32(1): 50-55
38 Yang SC, Han JY. 2002. The effect of vinegar concentration the emulsion stability of mayonnaise dressing. Korean J of Culinary Res. 8(3): 295-308   과학기술학회마을
39 Yang HS, Eun JB. 2011. Fermentation and sensory characteristics of Korean traditional fermented liquor(Makgrolli) added with Citro(Citrus junos Seib ex TANAKA) juice. Korean J. Food Sci. Technol. 29(2): 261-265
40 Nam HY, Hyun YH. 2003. Drying of citron juice form by-product of citron tea manufacturing. Korean J. Food & Nutr. 16(4): 334-339