Farbod Farzad, Kalbasi Ahmad, Moini Sohrab, Emam-Djomeh Zahra, Razavi Hadi, Mortazavi Ali
Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus of the University of Tehran, Karaj, Iran.
Department of Food Science and Technology Engineering, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran.
J Food Sci Technol. 2015 Mar;52(3):1372-82. doi: 10.1007/s13197-013-1163-z. Epub 2013 Sep 12.
The fish oil (FO), and fish oil powder (FOP) at 10 % of recommended daily intake (RDI) were used to make two types of fortified feta cheeses. The physicochemical, rheological and sensory properties of ripened samples at 0, 30, and 60th days of cold store (5 °C) showed that the FO samples had a faster pH reduction, higher MSNF (milk solid non-fat) increase (p < 0.05) and more pores formation. Storage (G') and loss (G") moduli for both samples decreased until the 30th day of cold storage and then increased until the end of the storage time but both of them were higher for FOP samples. The index of secondary lipid oxidation or thiobarbituric acid reactive substances (TBARS) of FO was lower than FOP samples. Although the polyunsaturated fatty acids of both samples were much higher than common feta cheese, their degradation in FO was less than FOP samples after storage. The sensory scores of FO were significantly higher than FOP sample (P < 0.05), and it obtained up to 70 % of overall acceptability after 30 and 60 days storage for its better hardness, texture and flavor.
分别使用占推荐每日摄入量（RDI）10%的鱼油（FO）和鱼粉（FOP）制作了两种类型的强化羊乳酪。对在冷藏（5°C）0天、30天和60天时成熟样品的物理化学、流变学和感官特性进行的研究表明，FO样品的pH值下降更快，非脂乳固体（MSNF）增加更高（p<0.05），且形成的孔隙更多。两种样品的储能模量（G'）和损耗模量（G"）在冷藏第30天之前均下降，之后直至储存期结束时增加，但FOP样品的这两个模量更高。FO的二级脂质氧化指标或硫代巴比妥酸反应物质（TBARS）低于FOP样品。尽管两种样品的多不饱和脂肪酸含量均远高于普通羊乳酪，但储存后FO中多不饱和脂肪酸的降解程度低于FOP样品。FO的感官评分显著高于FOP样品（P<0.05），并且在储存30天和60天后，因其更好的硬度、质地和风味，总体可接受度高达70%。
