Oxidative stability of fish oil-enriched mayonnaise-based salads

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The oxidative stability of fish oil-enriched mayonnaise-based salads and the influence of different vegetables in shrimp and tuna salads were evaluated. Moreover, the lipid oxidation in the presence of 1% oregano, rosemary, or thyme in fish oil-enriched tuna salad was assessed. The results obtained showed that the mayonnaise itself was more oxidatively stable without vegetables and tuna or shrimp, in spite of the higher oil content in mayonnaise (63 and 6.3% fish oil, respectively) compared to salads (∼24 and 2.4% fish oil, respectively). Surprisingly, the fish oil-enriched mayonnaise was only significantly different from the standard mayonnaise in the volatile concentration during the end of storage. In fish oil-enriched shrimp salad, asparagus had an anti-oxidative effect and shrimp a pro-oxidative effect, where the anti-oxidative effect of asparagus was strong enough to prevent the pro-oxidative effect of shrimp. The effect of ingredients in tuna salads was inconclusive, possibly due to a high content of volatiles in the vegetables themselves. However, the addition of spices increased the oxidative stability of tuna salad (oregano>rosemary>thyme).
Original languageEnglish
JournalEuropean Journal of Lipid Science and Technology
Issue number4
Pages (from-to)476-487
Publication statusPublished - 2010


  • Ingredients
  • Mayonnaise salads
  • Spices
  • Lipid oxidation
  • Fish oil


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