Formulation and Physicochemical Characterization of Fish Skin (

The present work is involved in preparing mayonnaise from fish skin oil (FSO) extracted from the skin of Labeo rohita. Mayonnaise was prepared using lemon juice, egg yolk, FSO, salt and sugar. The prepared mayonnaise was subjected to physicochemical characterization via acid value, peroxide value, and free fatty acid content determination. Its proximate composition was determined and the results revealed that it has crude protein content of 1.27±0.02%, total lipid of 75.62±0.01%, total carbohydrate of 9.12±0.03%, moisture content of 13.69 ± 0.03, ash content of 0.30 ± 0.01% and pH of 4.15 ± 0.01. It was also subjected to FT-IR analysis and the results was compared with that of a market product. Sensory evaluation for taste, odour, flavour, colour, appearance was conducted and the results are also satisfactory. Prepared mayonnaise was checked for storage stability for 30 days at room temperature of 30ºC and results revealed that the mayonnaise deteriorated after 12thday of room temperature storage.