Effect of oil based and microencapsulated omega-3 fatty acids on physical and chemical properties of processed cheese

Document Type

Article

Publication Date

7-18-2012

Abstract

Increasing the amount of fish oil in the diet has become a popular trend in recent years due to a number of health benefits attributed to the consumption of omega-3 fatty acids, which are found in relatively large concentrations in certain fish and fish oils. The addition of fish oil to commonly consumed dairy products, such as yogurt and processed cheese, may serve as a convenient method to increase consumption of omega-3 fatty acids. Several sensory qualities of a processed cheese containing varying levels of docosahexaenoic acid (DHA) and eicosapentanoic acid (EPA) were studied. Fortification of processed cheese with DHA and EPA was achieved by addition of microencapsulated fish oil during the melting stage of processed cheese manufacture. Addition of 25 mg 2:1 DHA:EPA received the highest scores for flavor and overall liking by testers; however, few significant differences were found among samples. Flavor and aroma are the most deterrent factors in consumer acceptance of products fortified with fish oils due to relatively high rates of lipid oxidation and resulting off flavors that occur in the finished product. Microencapsulation of fish oils before addition may reduce the rate of oxidation and improve marketability of dairy products fortified with fish oil.

Publication Source (Journal or Book title)

Milchwissenschaft

First Page

267

Last Page

269

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