Abstract: The objective of this study was to investigate the differences in the oxidative stability during storage of fish oil enriched cream cheeses when fish oil was added either as neat oil or pre-emulsified oil with sodium caseinate, whey protein isolate, or a combination of milk proteins and phospholipids as emulsifier. Results showed that the addition of fish oil decreased the oxidative stability of cream cheeses regardless of the addition method, especially when the cheese was stored longer than five weeks. The oxidative stability of fish oil enriched cream cheeses was highest when fish oil was added as neat oil or in a delivery emulsion prepared with a combination of milk proteins and phospholipids. Adding the fish oil in a delivery emulsion prepared with whey protein or caseinate resulted in a less oxidative stable product. It was furthermore shown that the microstructure of the cream cheeses was affected by fish oil addition, and it was suggested that the change in microstructure was partly responsible for the oxidative stability of the cream cheeses.
Keywords: omega-3 fatty acids; delivery emulsion; whey protein isolate; sodium caseinate; milk phospholipids; peroxide value; volatile oxidation products; sensory evaluation; confocal laser scanning microscopy
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Horn, A.F.; Green-Petersen, D.; Nielsen, N.S.; Andersen, U.; Hyldig, G.; Jensen, L.H.S.; Horsewell, A.; Jacobsen, C. Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure. Agriculture 2012, 2, 359-375.
Horn AF, Green-Petersen D, Nielsen NS, Andersen U, Hyldig G, Jensen LHS, Horsewell A, Jacobsen C. Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure. Agriculture. 2012; 2(4):359-375.
Horn, Anna Frisenfeldt; Green-Petersen, Ditte; Nielsen, Nina Skall; Andersen, Ulf; Hyldig, Grethe; Jensen, Louise Helene Søgaard; Horsewell, Andy; Jacobsen, Charlotte. 2012. "Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure." Agriculture 2, no. 4: 359-375.