Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

Anna Frisenfeldt Horn,Grethe Hyldig,Charlotte Jacobsen,Andy Horsewell,Nina Skall Nielsen,Ulf Andersen,Louise Helene Søgaard Jensen,Ditte Green-Petersen

doi:10.3390/agriculture2040359

Anna Frisenfeldt Horn, Grethe Hyldig + Show 6 more

Open Access

https://doi.org/10.3390/agriculture2040359

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Journal: Agriculture	Publication Date: Nov 12, 2012
Citations: 34	License type: CC BY 4.0

Affiliation: Technical University of Denmark, Arla Foods (Denmark)

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.

Highlights

Both epidemiological and intervention studies have shown that long chain polyunsaturated omega-3 fatty acids possess a wide range of health beneficial effects [1]
The fatty acid composition of the fish oil used for the production of delivery emulsions and fish oil enriched cream cheese, showed that it contained approximately 14% 48% and 29% saturated fatty acids, monounsaturated and polyunsaturated fatty acids, respectively (Table 1)
In contrast to previous studies where the addition of neat fish oil has been compared to the addition of only one type of delivery emulsion prepared with denatured whey protein in one study or a milk protein complex in another study [2,3], this study investigated three types of delivery emulsions

Summary

Introduction

Both epidemiological and intervention studies have shown that long chain polyunsaturated omega-3 fatty acids possess a wide range of health beneficial effects [1]. For this reason, an increasing interest in substituting the original fat in some food products with fish oil that is rich in eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) has developed. Since the shelf life of a cream cheese is usually more than 20 weeks the above-mentioned results indicate that the addition of fish oil has to be improved in order to avoid lipid oxidation and increase shelf life. One strategy to protect the unsaturated fatty acids could be to incorporate them in an emulsion (a delivery emulsion) prior to their addition to the food product

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