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

Author

Listed:
  • Anna Frisenfeldt Horn

    (Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark)

  • Ditte Green-Petersen

    (Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark)

  • Nina Skall Nielsen

    (Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark)

  • Ulf Andersen

    (Arla Foods amba, Arla Strategic Innovation Centre, DK-8220, Brabrand, Denmark)

  • Grethe Hyldig

    (Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark)

  • Louise Helene Søgaard Jensen

    (Department of Mechanical Engineering, Technical University of Denmark, Niels Koppels Allé 404, DK-2800 Kgs. Lyngby, Denmark
    Center for Electron Nanoscopy, Technical University of Denmark, Fysikvej, building 307, DK-2800 Kgs. Lyngby, Denmark)

  • Andy Horsewell

    (Department of Mechanical Engineering, Technical University of Denmark, Niels Koppels Allé 404, DK-2800 Kgs. Lyngby, Denmark
    Center for Electron Nanoscopy, Technical University of Denmark, Fysikvej, building 307, DK-2800 Kgs. Lyngby, Denmark)

  • Charlotte Jacobsen

    (Division of Industrial Food Research, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, 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.

Suggested Citation

  • Anna Frisenfeldt Horn & Ditte Green-Petersen & Nina Skall Nielsen & Ulf Andersen & Grethe Hyldig & Louise Helene Søgaard Jensen & Andy Horsewell & Charlotte Jacobsen, 2012. "Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure," Agriculture, MDPI, vol. 2(4), pages 1-17, November.
    • Handle: RePEc:gam:jagris:v:2:y:2012:i:4:p:359-375:d:21382
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