UTILIZATION OF FISH OILS FOR OMEGA-3 FATTY ACID FORTIFICATION OF SOFT CHEESES

UTILIZATION OF FISH OILS FOR OMEGA-3 FATTY ACID

FORTIFICATION OF SOFT CHEESES

By Brianna H. Hughes

Thesis Co-Advisors: Dr. Denise Skonberg and Dr. Beth Calder

A Lay Abstract of the Thesis Presented

in Partial Fulfillment of the Requirements for the

Degree of Master of Science

(in Food Science and Human Nutrition)

December, 2010

            There is abundant research supporting the health benefits of omega-3 fatty acids from marine sources, particularly for heart and brain health, however, it is estimated that only 22% of Americans currently consume enough fish and seafood to meet recommendations.  Food fortification is a useful way of delivering omega-3 fatty acids to consumers, but there are very few products fortified with fish oil on the market.  The objective of this research was to fortify soft cheese with fish oil to deliver an ‘Excellent Source’ of the omega-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).

            The first study investigated fish oil fortification of vacuum-packed soft goat cheese, or chevre, using an odorless, flavorless, highly purified fish oil.  The chevre exceeded the minimum requirements for an ‘Excellent Source’ claim, reaching levels of 79% of the proposed Recommended Daily Intake (RDI) for EPA and DHA per serving.  Despite this high level, the shelf-life study showed no difference in fat oxidation between the control samples (no fish oil added) and the fish oil fortified samples demonstrating that the fish oil fortified chevre was stable over four weeks under refrigerated, vacuum-packed conditions.  In addition, the average response of 105 consumers was ‘like moderately’ and 74% ‘might’ or ‘definitely would’ purchase the fortified chevre.

            The second study investigated fish oil fortification of cream cheese using brightly colored, flavorful, smoked salmon oil.  Due to the higher fat content of the cream cheese, more fish oil was successfully incorporated into the cheese than was observed in the chevre resulting in EPA and DHA levels at 500% of the proposed RDI for EPA and DHA per serving.  The refrigerated cream cheese was stable over four weeks when combined with antioxidants.  In addition, the average response of 79 consumers was ‘like slightly’ with over 40% who were ‘likely’ or ‘very likely’ to purchase the fortified cream cheese.

            These studies demonstrate that fish oil fortification at high levels is possible without compromising shelf-life or consumer acceptability, and providing an ‘Excellent Source’ of omega-3 fatty acids EPA and DHA is possible in soft cheeses.