title: Chemical properties and sensory quality of ice cream fortified with fish protein.
abstract: BACKGROUND
  Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In this study the effect of fortification with different levels of fish protein powder (FP) on chemical properties and sensory quality of Persian ice cream with 0, 30 and 50 g kg(-1) FP during storage at - 18 °C for 4 months was investigated.
  
  
  RESULTS
  Ice creams fortified with 50 and 30 g kg(-1) FP had significantly higher protein and solid-non-fat content than ice cream with 0% FP or 83, 69 and 51 g kg(-1) protein and 215, 204 and 181 g kg(-1) solid non-fat, respectively. All products had the same levels of fat, lactose, acidity and pH. They had similar sensory quality after production except for colour, but sensory properties of fortified samples changed significantly after 2 months of storage. Colour faded, cohesiveness decreased, sandiness/coarseness increased, sweetness decreased and fish flavour and off-odour increased. The control ice cream scored highest for additives odour and flavour.
  
  
  CONCLUSIONS
  Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers' acceptance and attitudes are recommended if companies are planning to do so.
authors.affiliation: Faculty of Food Science and Nutrition, University of Iceland, Saemundargötu 2, 101, Reykjavik, Iceland. shaviklo@gmail.com
authors.forename: Gholam Reza
authors.initials: GR
authors.lastname: Shaviklo
authors.forename: Gudjon
authors.initials: G
authors.lastname: Thorkelsson
authors.forename: Kolbrun
authors.initials: K
authors.lastname: Sveinsdottir
authors.forename: Fereidon
authors.initials: F
authors.lastname: Rafipour
mesh_terms: D000143:Acids / Q000032:analysis; D000328:Adult; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis*; D005260:Female; D029941:Fish Proteins; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007054:Ice Cream / Q000032:analysis*; D007785:Lactose / Q000032:analysis; D008297:Male; D009753:Nutritive Value; D009812:Odorants; D011208:Powders; D013649:Taste
chemical_list: D000143:Acids; D004041:Dietary Fats; D004044:Dietary Proteins; D029941:Fish Proteins; D011208:Powders; D007785:Lactose