Faculty of Food Science and Nutrition, University of Iceland, Saemundargötu 2, 101, Reykjavik, Iceland.
J Sci Food Agric. 2011 May;91(7):1199-204. doi: 10.1002/jsfa.4299. Epub 2011 Feb 18.
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.
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.
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.
鱼蛋白粉是一种功能性成分，可用于提高食品的营养价值。本研究探讨了在-18°C下储存 4 个月期间，不同水平的鱼蛋白粉（FP）对 0、30 和 50 g kg(-1) FP 强化的波斯冰淇淋的化学性质和感官质量的影响。
添加 50 和 30 g kg(-1) FP 的冰淇淋的蛋白质和固形物非脂含量显著高于添加 0% FP 或 83、69 和 51 g kg(-1)蛋白质和 215、204 和 181 g kg(-1)固形物非脂的冰淇淋。所有产品的脂肪、乳糖、酸度和 pH 值相同。除颜色外，它们在生产后具有相同的感官质量，但强化样品在储存 2 个月后感官特性发生显著变化。颜色褪色，粘聚性降低，沙质/粗糙感增加，甜度降低，鱼味和异味增加。控制冰淇淋在添加剂气味和风味方面得分最高。
开发强化鱼蛋白粉的冰淇淋可以有效提高冰淇淋的营养价值和功能性。但如果公司有此计划，建议进行储存稳定性、消费者接受度和态度方面的研究。
