Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids. (9th August 2013)

• Record Type: Journal Article
• Authors: Lu, F. S. H.; Thomsen, B. R.; Hyldig, G.; Green‐Petersen, D. M. B.; Nielsen, N. S.; Baron, C. P.; Jacobsen, C.
• Is Part Of: Journal of the American Oil Chemists' Society. Volume 90:Number 11(2013)
• Page Start: 1673
• Page End: 1683
• Publication Date: 2013-08-09
• Subjects: Marine phospholipids -- Fish oil -- Oxidative stability -- Emulsion -- Fermented milk product -- Sensory evaluation -- Fishy -- Rancid -- Secondary volatiles; Oils and fats -- Periodicals; Soap -- Periodicals; Fats -- Periodicals; Food-Processing Industry -- Periodicals; Acides gras -- Périodiques; Aliments -- Industrie et commerce -- Périodiques; Huiles et graisses -- Périodiques; Savon -- Périodiques; Oliën; Chemie; Oils and fats; Soap; Periodicals; 547.77
• DOI: 10.1007/s11746-013-2310-4
• Languages: English
• ISSNs: 0003-021X

Abstract

Abstract: Marine phospholipids (PL) are potential ingredients for food fortification due to its numerous advantages. The main objective of this study was to investigate whether a fermented milk product fortified with a mixture of marine PL and fish oil had better oxidative stability than a fermented milk product fortified with fish oil alone. Fortification of a fermented milk product with marine PL was performed by incorporating 1 % w/w lipids, either in the form of neat oil or in the form of a pre‐emulsion. Lipid oxidation was investigated in the neat emulsions and fortified products by the measurements of primary, secondary volatile oxidation products and tocopherol content upon 32 days storage at 2 °C and 28 days storage at 5 °C, respectively. Analyses of particle size distribution, viscosity and microbial growth were also performed. In addition, sensory attributes such as sour, fishy and rancid flavor/odor were evaluated in fortified products by a trained panel. The results obtained showed that incorporation of a mixture of marine PL and fish oil into fermented milk products decreased the oxidative stability and sensory quality of fortified products. The pH‐dependent behavior of iron seemed to be the main factor that influenced the lipid oxidation in the marine PL emulsion and fermented milk system. In addition, both oxidative stability and sensory acceptability of fortified products varied depending on the quality of the marine PL used for fortification.