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Sensorial Properties, Chemical Characteristicsand Fatty Acids Profile of Cheese Fortified by Encapsulated Kilka Fish Oil

Author

Listed:
  • SeyedReza Hejazian
  • SeyedehZeynab Hatami Takami
  • Esmaeil Ghanbari Shendi

Abstract

However Kilka is a valuable fish in nutritional point of view, but a large part of it used in poultry feed. The mainreason is the undesirable odor. In this study Kilka oil was blended with milk at 1% and 2% level and then themixture spray dried. These encapsulated Kilka oil were added to cheese as a fortificant materials at 5% level.Cheese without encapsulated Kilka oil was as a control treatment. Results showed that there was no significantdifference (p>0.05) between color of fortificated cheese with control cheese. There was no significant difference(p>0.05) between odor of cheese with 5% encapsulated Kilka oil that contain 1% Kilka oil (A) with controlcheese. There was no significant difference (p>0.05) between flavor of cheese with 5% encapsulated Kilka oilthat contain 1% Kilka oil (A) with cheese with 5% encapsulated Kilka oil that contain 2% Kilka oil (B) but therewas significant difference (p<0.05) between these two treatments with control cheese. Also, the eicosapentaenoicacid (EPA) and docosahexaenoic acid (DHA) content of fortified cheeses had significant difference (p<0.05)with control cheese.

Suggested Citation

  • SeyedReza Hejazian & SeyedehZeynab Hatami Takami & Esmaeil Ghanbari Shendi, 2016. "Sensorial Properties, Chemical Characteristicsand Fatty Acids Profile of Cheese Fortified by Encapsulated Kilka Fish Oil," Modern Applied Science, Canadian Center of Science and Education, vol. 10(3), pages 208-208, March.
    • Handle: RePEc:ibn:masjnl:v:10:y:2016:i:3:p:208
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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