Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 1
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- Pages.179-183
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- 1996
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- 0367-6293(pISSN)
Oxidative Stability of DHA Added Mayonnaise
DHA를 첨가한 마요네즈의 산화안정성
- Kim, Jae-Wook (Ottogi Research Center) ;
- Shim, Joong-Hwan (Ottogi Research Center) ;
- Kim, Jong-Soo (Ottogi Research Center) ;
- Han, Seung-Su (Ottogi Research Center) ;
- Yoo, Moo-Yeong (Ottogi Research Center) ;
- Hur, Jong-Wha (Department of Food Science and Technology, GyeongSang National University)
- 김재욱 (오뚜기중앙연구소) ;
- 심중환 (오뚜기중앙연구소) ;
- 김종수 (오뚜기중앙연구소) ;
- 한승수 (오뚜기중앙연구소) ;
- 유무영 (오뚜기중앙연구소) ;
- 허종화 (경상대학교 식품공학과)
- Published : 1996.02.28
Abstract
The objective of this study was to investigate the difference of oxidative stability between DHA (docosahexaenoic acid) added and not added commercial mayonnaise, and then to find out stable condition for maintaining the quality of DHA added mayonnaise. During the storage at room temperature
본 연구는 DHA를 첨가한 마요네즈와 첨가하지 않은 시판 마요네즈의 산화안정성을 비교하고, DHA를 첨가한 마요네즈의 품질을 유지할 수 있는 안정한 조건을 알아보기 위하여 실시하였다. 실온