Texture Assessment of Industrially Produced Spreadable Fat Fortified with Fish Oil

Abstract

Each year the assortment of fish oil fortified foods increases. Fish oil is a rich source of long chain omega-3 polyunsaturated fatty acids (PUFA) which low intake results in less protection against many common diseases. According to recommendations the level of omega-3s in average diet should be increased. Consumption of foods fortified with fish oil may elevate omega-3 intake. Such fortification, among others, may influence the texture of food product because of liquid form of added fish oil. The aim of this study was to evaluate the influence of fortification with 30 g kg-1 of fish oil on selected texture properties of reduced-fat spread by sensory and instrumental assessment during 3 months of storage. Samples were prepared on industrial pilot plant. Hardness, spreadability, consistency and adhesiveness were measured by sensory and instrumental methods (Texture Analyser TX.TA2i). During storage time results of measurements of all evaluated attributes were comparable to controls. Slight increase in hardness and consistency was observed. It is concluded that fortification with 30 g kg-1 of fish oil used in the study has no significant effect on texture properties of evaluated spread. Combined instrumental and sensory methods may assure precise assessment of texture parameters in the quality control of spreadable fat production.