Effect of shark catfish oil, red, and yellow palm olein on the oil mixture oxidation and sensory characteristics of the mayonnaise

Fish oil from the abdominal fat of shark catfish has a high composition of polyunsaturated fatty acids that can functionally affect health. However, the oil is susceptible to oxidation during processing and storage. Therefore, using fish oil in food products requires adding antioxidants or plant oils rich in antioxidants to improve the oil characteristics and apply it to the manufacture of mayonnaise. This investigation aimed to determine the effect of shark catfish oil (SCO), red palm olein...