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| Advance in oil oxidation analysis and shelf-life evaluation of emulsified foods |
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| KeyWord:emulsified foods oil oxidation oxidation analysis shelf-life evaluation |
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| Abstract: |
| Oil oxidation is the critical factor for the deterioration of emulsified foods. The oxidation of unsaturated fatty acids in oil not only reduces the nutritional value of emulsified foods, but also produce undesirable flavors and harmful components, and affect the shelf-life and safety. Moreover, compared with the pure oil system, the high oil-water interfacial ratio further makes the emulsified oil highly prone to oxidation, which greatly shortens the shelf-life. Therefore, in order to clarify the oil oxidation analysis and the shelf-life evaluation methods of emulsified foods, based on the introduction of the basic process of oil oxidation in emulsified foods， the analysis method of oil oxidation of emulsified foods (peroxide value, conjugated diene value, thiobarbituric acid value, p-anisidine value, volatile campound content) and the evaluation methods of shelf-life were reviewed. It may provide guidelines for the analysis of oxidation degree and the prediction of shelf-life of emulsified foods. |
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