Evaluation of processed cheese fortified with fish oil emulsion

Abstract

Abstract Processed cheese fortified with fish oil is an excellent food for the delivery of omega-3 long-chain polyunsaturated fatty acids (omega-3 LC PUFA). However, oxidation and the “fishy” flavour of fish oil limit the level of fortification. The physical properties, lipid oxidation, and sensory perception of model processed cheese slices fortified with a fish oil emulsion (encapsulated fish oil) were examined and were compared with those of samples fortified with straight fish oil. Peroxide values, the results of thiobarbituric acid reactive substances (TBARS) tests, and propanal values showed that cheese samples fortified with fish oil emulsion had lower levels of oxidation than cheese samples fortified with non-encapsulated fish oil. A sensory panel detected a “fishy” flavour at a higher level of fish oil addition in the samples fortified with fish oil emulsion. This suggests that a fish oil emulsion made with a milk protein complex is a useful carrier for elevating the fortification level of omega-3 LC PUFA in processed cheese products.