Sensory stability and oxidation of fish oil enriched milk is affected by milk storage temperature and oil quality |
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| Affiliation: | 1. Department of Seafood Research, Danish Institute for Fisheries Research, DK-2800 Kgs. Lyngby, Denmark;2. Food Biotechnology and Engineering Group, Biocentrum-DTU, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark;1. Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong 518060, China;2. Western Regional Research Center, ARS, USDA, Albany, CA 94710, United States;1. College of Biology and Food Engineering, Anyang Institute of Technology, Huanghe Road An yang, Henan 455000, PR China;2. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi’an, Shaanxi 710021, PR China;3. Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA;4. Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;1. Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box 91775-1163, Mashhad, Iran;2. Shiraz University, School of Agriculture, Department of Food Science and Technology, P.O. Box 71441-65186, Shiraz, Iran;2. Food Science and Nutrition Department, Nanjing Normal University, Nanjing 210097, P. R. China;1. Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia;2. Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia;3. Food Safety and Food Integrity Laboratory (FOSFI), Institute of Tropical Food and Food Security, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia |
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| Abstract: | The experiments evaluated the influence of fish oil quality and cold storage temperature on the oxidative stability of milk emulsions containing 1.0% w/w milk fat and 0.5% w/w of either a pure fish oil or a fish oil:rapeseed oil mixture. The results showed that it was possible to produce a pasteurised milk product enriched with the important n-3 PUFA from fish oil with acceptable sensory characteristics if (1) the emulsions were based on a mixture of fish oil and rapeseed oil and (2) the initial peroxide value (PV) of the added oil blend was below 0.5 meq kg?1. The sensory analysis showed a clear distinction between emulsions based on oil with PV 0.1 and 0.5 meq kg?1, whereas the PV and the gas chromatographic (GC) analysis of volatile oxidation products were not sensitive enough to reveal these differences clearly. The GC analyses showed that the onset of formation of the volatiles was earlier with increased storage temperature in the range of 2–9 °C. |
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