Martini S, Thurgood J E, Brothersen C, Ward R, McMahon D J
Western Dairy Center, Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700, USA.
J Dairy Sci. 2009 May;92(5):1876-84. doi: 10.3168/jds.2008-1871.
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.
本研究的目的是用n-3脂肪酸强化脂肪含量降低50%的切达干酪，并评估这种强化是否会在奶酪中产生特定的异味。将二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）添加到奶酪中，以获得3种最终强化水平[每份（28克）奶酪中含有18、35和71毫克DHA/EPA]，分别代表DHA/EPA建议每日摄入量的10%、20%和40%。使用感官描述小组评估氧化味、酸败味和鱼腥味随强化水平和奶酪陈化时间（6个月）的变化情况。由于DHA/EPA强化，氧化味和酸败味没有差异，这些味道的强度仅略有增加。鱼腥味的存在取决于强化水平。与对照相比，低强化水平（每份含有18和35毫克DHA/EPA）的奶酪没有产生明显的鱼腥味，而在最高强化水平（每份含有71毫克DHA/EPA）时，年轻奶酪中的鱼腥味明显更强。鱼腥味随陈化时间而降低，在储存3个月时与对照相比变得不明显。尽管在强化奶酪中检测到了鱼腥味，但储存期间的DHA/EPA含量保持不变，并符合食品强化的建议值。本研究结果表明，陈化3个月的脂肪含量降低50%的切达干酪可作为输送n-3脂肪酸的载体，且不会产生异味。
