著者
Jose Antonio Fermin Jimenez Yayoi Miyagawa Hidefumi Yoshii Shuji Adachi
出版者
Japan Oil Chemists' Society
雑誌
Journal of Oleo Science (ISSN:13458957)
巻号頁・発行日
vol.70, no.5, pp.633-635, 2021 (Released:2021-05-01)
参考文献数
9

The major polyunsaturated fatty acids in krill oil extracted from Euphausia pacifica, known as Isada on the Sanriku coast, are eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid. A kinetic model was proposed to explain the relationship between the fractions of unoxidized EPA (Y E) and unoxidized DHA (Y D) in the oil spray-dried with maltodextrin and stored at 25, 50, and 70℃. The relationship between Y E and Y D during storage was independent of the temperature and could be expressed using the proposed model. This indicated that the oxidation of EPA and DHA in krill oil was interdependent.
著者
Yayoi Miyagawa Hiroyuki Fujita Shuji Adachi
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
vol.26, no.1, pp.111-118, 2020 (Released:2020-03-08)
参考文献数
14

Mayonnaises and dressings are preferred seasonings, and a variety of such products are available on the market. Six mayonnaises, three salad creamy dressings, one oil-in-water (O/W) type semisolid dressing, and one water-in-oil-in-water (W/O/W) type semisolid dressing, all of which are commercially available, were frozen at −20 °C, −23 °C, −25 °C, −28 °C, and −80 °C for specified time periods and then thawed at about 25 °C. The changes in temperature of the mayonnaises and dressings during freezing and thawing depended on their types. Oil-water separation was observed after thawing for all mayonnaises, except when rapidly frozen at −80 °C. Up to 60% of the oil phase contained in the dressings separated after thawing, suggesting that thickeners added to the aqueous phase partially suppressed the oil-water separation. The temperature changes and oil-water separation behaviors of the W/O/W type semisolid dressing were similar to those of the mayonnaises.