| Fish Oil Fortification of Soft Goat Cheese. | |
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MedLine Citation:
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PMID: 22309698 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Soft goat cheese was fortified with four levels of purified fish oil (0, 60, 80, and 100 g fish oil per 3600 g goat milk) prior to curd formation to deliver high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per serving. The cheese was evaluated for proximate composition, EPA+DHA content, oxidative stability, color, pH, and consumer acceptability. The cheese was partially vacuum packed and stored at 2 °C for four weeks. The fat content was significantly (p < 0.05) higher in the fortified treatments compared to the control, but was not significantly different among fortified treatments. Likewise, EPA+DHA contents were not significantly different among fortified samples, averaging 127 mg EPA+DHA per 28 g serving. No significant lipid oxidation was detected by thiobarbituric acid reactive substances (TBARS) or hexanal and propanal headspace analyses over the four week refrigerated shelf-life study for any treatments. The fortified cheeses were all liked 'moderately' by consumers (n = 105) for overall acceptability, although the 60 g fortification level did rate significantly higher. The control cheese and the 60 g fortification level had no significant differences in consumer purchase intent. These results demonstrate that fortification levels of up to 127 mg EPA+DHA per serving may be added to soft cheese without negatively affecting shelf-life or consumer purchase intent. Practical Application: Omega-3 fatty acids have been shown to have strong associations with health and well-being, and fish oil is a rich source of these fatty acids. In this study, goat cheese was successfully fortified to deliver 127 mg omega-3 fatty acids per 28 g serving without affecting shelf life or consumer purchase intent. |
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Authors:
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Brianna H Hughes; L Brian Perkins; Beth L Calder; Denise I Skonberg |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-2-6 |
Journal Detail:
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Title: Journal of food science Volume: - ISSN: 1750-3841 ISO Abbreviation: - Publication Date: 2012 Feb |
Date Detail:
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Created Date: 2012-2-7 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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© 2012 Institute of Food Technologists® |
Affiliation:
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Authors are with Univ. of Maine, Dept. of Food Science & Human Nutrition, 5735 Hitchner Hall, Orono, ME 04469, U.S.A. Direct inquiries to author Skonberg (E-mail: Denise.Skonberg@umit.maine.edu). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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