Improvement of oxidative and emulsion stability of model salad dressing by glucose oxidase-catalase

The oxidative stability of model salad dressing containing 1.0% glucose was determined by measuring the headspace volatile compounds of sample bottles and peroxide values. Glucose oxidase-catalase acted as an anti- or pro-oxidant depending on the concentration. As glucose oxidase-catalase increased from 0 to 0.1, 0.2 and 0.3 unit/g salad dressing, the volatile compounds and peroxide values decreased and the enzyme acted as antioxidant (alpha = 0.05). As glucose oxidase-catalase increased from 0.3 to 0.5 and 0.7 unit/g salad dressing, peroxide values increased (alpha = 0.05) and the enzyme was prooxidant. The enzyme improved the emulsion stability of the dressing at 0.5 and 0.7 unit/g sample (alpha = 0.05).