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Chemical and sensory characteristics of stored menhaden oil/ soybean oil blends
Author(s) -
Schnepf Marilynn,
Spencer Gwen,
Carlort Jon
Publication year - 1991
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02657676
Subject(s) - menhaden , food science , flavor , aroma , peroxide value , aftertaste , chemistry , soybean oil , peroxide , acid value , fatty acid , fish oil , biology , organic chemistry , biochemistry , fish <actinopterygii> , fishery
The purpose of this study was to determine the feasibility of increasing the consumption of dietary ω‐3 fatty acids by incorporating menhaden oil into a French‐type salad dressing. Menhaden/soybean oil blends of 10, 20 and 30% menhaden oil (w/w) were used to prepare an emulsified French salad dressing. The oil blends and salad dressings were stored at 22°C in the dark for 20 wk. The fatty acid profile, peroxide value, and anisidine value were determined. The salad dressings also were evaluated by a sensory panel for flavor, aroma, and aftertaste. The ω‐3 fatty acids were stable over time under these storage conditions. Peroxide values rose slowly and consistently over time reaching higher values when more menhaden oil was added. Peroxide values were also higher in the oil blends which were stored with air in the headspace and not flushed with argon. Anisidine values also were higher with each addition of menhaden oil but did not change over time except for the 100% menhaden oil which was stored in air. After eight weeks the sensory panel rated the salad dressing which contained menhaden oil as lower than the ones which did not contain menhaden oil. While a significant amount of ω‐3 fatty acids may be incorporated into foods by the addition of menhaden oil, the development over time of off‐flavors must be controlled.