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\begin{document}

\title{Rheological, textural and sensorial properties of mayonnaise fortified
with Asian sea bass bio-calcium}



\author[1]{Ima  Wijayanti}%
\author[2]{Thummanoon Prodpran}%
\author[3]{Pornsatit Sookchoo}%
\author[3]{Nilesh  Nirmal}%
\author[3]{Bin Zhang}%
\author[3]{Amjad Balange}%
\author[3]{Soottawat Benjakul}%
\affil[1]{Prince of Songkla University - Hat Yai Campus}%
\affil[2]{Prince of Songkla University}%
\affil[3]{Affiliation not available}%


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  \date{May 25, 2024}


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\begin{abstract}
Fortification of Asian sea bass bone bio-calcium (ASBC) at different
levels (0-10\%) into mayonnaise was carried out. Firmness, consistency
and cohesiveness of mayonnaise were augmented with increasing ASBC
levels (P\textless{}0.05). ASBC raised lightness (L*) and total color
difference (?E*), but decreased a* and b*-values of mayonnaise in a dose
dependent manner (P\textless{}0.05). Higher G', G'', viscosity and shear
stress value were observed in mayonnaise sample added with ASBC.
However, lower acceptability was attained when mayonnaise was added with
ASBC at level higher than 2.5\% due to fishy odor and grittiness
perceived by panelists. Ultrasonicated ASBC (U-ASBC) was prepared using
pulse mode at 70\% amplitude for different times (5, 10 and 15 min) in
the presence of hexane. Based on acceptability, mayonnaise added with
U-ASBC using ultrasonication time of 15 min was selected. Reduced
particle size with lowered volatile compounds was attained in U-ASBC
powder than that of ASBC. Mayonnaise added with 7.5\% U-ASBC (M-UBC-7.5)
had higher viscosity with lower creaming and thermal creaming index
(P\textless{}0.05) compared to the control and that added with 2.5\%
ASBC (M-BC-2.5). Optical microscopic images showed that denser and
smaller droplet size was observed for M-BC-2.5 and M-UBC-7.5 than
control. The lowest moisture, fat and carbohydrate contents were
attained for M-UBC-7.5 with the higher protein, ash and calcium content
(P\textless{}0.05), compared to control and M-BC-2.5. Fortification of
mayonnaise with ASBC at 2.5\% or U-ASBC at 7.5\% could increase calcium
content by 54 or 174 times, respectively, without any sensorial changes.%
\end{abstract}%



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