Stabilization by Antioxidants of Mayonnaise Made From Fish Oil

The purpose of this work was to evaluate the use of antioxidants in extending the shelf‐life of mayonnaise constantly exposed to air in which all of the oil ingredient was fish oil. Mayonnaise prepared without antioxidants had a shelf‐life at room temperature of approximately 1 day. Citric acid or sodium citrate and propyl gallate in the oil phase and EDTA and ascorbic acid in the aqueous phase increased the shelf‐life to an average of 49 days at room temperature as judged by sensory evaluation. With refrigeration, the number of days to off‐odor development was increased to 89. With the addition of an oxygen scavenging system of glucose oxidase‐catalase‐glucose, the shelf‐life increased to an average of 132 days. Both oxygen and light were shown to be detrimental to the stability of the product. Considerable variation was observed between batches of menhaden oil, the primary fish oil used in formulating the mayonnaise in these studies.