Daniela Bermúdez-Aguirrea and Gustavo V. Barbosa-CánovasCorresponding Author Contact Information,a, E-mail The Corresponding Author
a Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA
Received 28 July 2010;
revised 27 January2011;
accepted 27 January 2011.
Available online 4 February 2011.
Queso fresco, cheddar, and mozzarella were fortified with omega-3 from flaxseed oil (FO) andmicroencapsulated fish oil (MFO) at specific stages in cheese-making process. The highest omega-3 retention (8.69 mg/g MFO; 5.08 mg/g FO) was observed in cheddar when added during salting;50–100 g of cheddar would supply the daily recommended amount of omega-3 needed in diets to prevent cardiovascular disease. Some variations observed in the studied cheesesphysicochemical properties were in pH and moisture content, and increased weight (cheddar, around 10 g); changes in weight and moisture could be related to the water-holding capacity of rennetwhen omega-3 is incorporated. Texture Profile Analysis indicated new texture behavior in cheddar after fortification, showing increased hardness, chewiness and gumminess. Cheeses werestored at 4 °C; after 16 d microbial counts were mostly high (9 log). Sensory evaluation (5-point hedonic scale) showed similar color acceptability for all three cheeses regardless ofomega-3 source. However, scores ranged from 2.43 to 3.6 for aroma, the lowest score being for MFO cheddar. Flavor of cheese with added FO was preferred by panelists more than MFOfortified cheese. Overall, omega-3 is an excellent nutrient that can be easily added to cheese with only minor changes.
Keywords: Cheese; Omega-3; Quality; Storage life; Sensory analysis