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http://dx.doi.org/10.11002/kjfp.2014.21.6.799

Quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period  

Kim, Kyung Mi (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administraction)
Lee, Jong Eun (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administraction)
Kim, Jin Sook (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administraction)
Choi, Song Yi (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administraction)
Jang, Young Eun (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administraction)
Publication Information
Food Science and Preservation / v.21, no.6, 2014 , pp. 799-807 More about this Journal
Abstract
The purpose of this study was to examine the antioxidant activity and quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period. The viscosities of the yuzu juice groups were significantly higher than that of the control group (p<0.05). In terms of color, the L values of the yuzu juice groups were lower than that of the control group, and these L values significantly decreased during the storage period (p<0.05). In the meantime, the a values of the Y-75 and Y-100 groups significantly increased during the storage period (p<0.05). The DPPH free-radical scavenging activities of all the groups decreased during the storage period while the yuzu juice groups demonstrated higher DPPH free-radical scavenging activities compared to the control group (p<0.05). With an increment in the added amount of yuzu juice lower have been the acid values and peroxide values of yuzu juice groups than that of the control group even though they have been increased with the course of storage period (p<0.05). Based on these results, it can be concluded that yuzu juice added to the mayonnaise may be useful for improving its quality and storage stability.
Keywords
mayonnaise; yuzu; quality characteristic; storage;
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Times Cited By KSCI : 19  (Citation Analysis)
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