Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: effect on off-flavor generation.
The objective of this study was to fortify 50% reduced fat Cheddar cheese with n-3 fatty acids and evaluate whether this fortification generated specific off-flavors in the cheese. Docosahexaenoic (DHA) and eicosapentaenoic (EPA) fatty acids were added to the cheese to obtain 3 final fortification levels [18, 35, and 71 mg of DHA/EPA per serving size (28 g) of cheese] representing 10, 20, and 40% of the suggested daily intake level for DHA/EPA. The presence of oxidized, rancid, and fishy flavors as a function of fortification level and cheese aging (6 mo) was evaluated using a sensory descriptive panel. No differences were found in the oxidized and rancid flavors as a consequence of DHA/EPA fortification, with only slight intensities of these flavors. The presence of fishy off-flavor was dependent on the fortification level. Cheeses with low fortification levels (18 and 35 mg of DHA/EPA per serving size) did not develop significant fishy off-flavor compared with the control, whereas at the highest fortification level (71 mg of DHA/EPA per serving size) the fishy off-flavor was significantly stronger in young cheeses. The fishy flavor decreased as a function of age and became nonsignificant compared with the control at 3 mo of storage. Even though fishy flavors were detected in the fortified cheeses, the DHA/EPA content during storage remained constant and complied with the suggested values for food fortification. Results obtained from this research indicate that 50% reduced-fat Cheddar cheese aged for 3 mo can be used as a vehicle for delivery of n-3 fatty acids without generation of off-flavors.
Martini
S
S
Western Dairy Center, Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700, USA. Silvana.martini@usu.edu
Thurgood
J E
JE
Brothersen
C
C
Ward
R
R
McMahon
D J
DJ
D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000592:standards*; D004041:Dietary Fats / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D005524:Food Technology / Q000379:methods*; D005527:Food, Fortified / Q000032:analysis*; D013649:Taste; D013997:Time Factors
D004041:Dietary Fats; D015525:Fatty Acids, Omega-3