The p-AVs of all samples increased throughout storage at 25 C
from 2.9–3.0 in week 0 to 4.9–8.8 in week 10 (Fig. 2A). In all mayonnaise
samples at week 10, the order of p-AV was comparable to
that for POV, and the PCHE-added samples had significantly lower
scores than the control sample during the storage period. All samples
stored at 4 C had significantly lower scores compared to those
at 25 C, and the p-AV range of all samples was 3.4–5.3 in week 10
(Fig. 2B). Oxidation stability of the mayonnaise increased during
storage as the amount of added PCHE increased, and the mayonnaise
samples with PCHE 0.2 exhibited stronger oxidative stability
effects than those with synthesized antioxidants (i.e., BHT), chemical
chelating agents (i.e., EDTA
The p-AVs of all samples increased throughout storage at 25 Cfrom 2.9–3.0 in week 0 to 4.9–8.8 in week 10 (Fig. 2A). In all mayonnaisesamples at week 10, the order of p-AV was comparable tothat for POV, and the PCHE-added samples had significantly lowerscores than the control sample during the storage period. All samplesstored at 4 C had significantly lower scores compared to thoseat 25 C, and the p-AV range of all samples was 3.4–5.3 in week 10(Fig. 2B). Oxidation stability of the mayonnaise increased duringstorage as the amount of added PCHE increased, and the mayonnaisesamples with PCHE 0.2 exhibited stronger oxidative stabilityeffects than those with synthesized antioxidants (i.e., BHT), chemicalchelating agents (i.e., EDTA
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