Oxidative stability of fish oil enriched yoghurts

Charlotte Jacobsen; Mette B. Let; Gitte Andersen; Anne S. Meyer

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Oxidative stability of fish oil enriched yoghurts

In: Seafood research from fish to dish

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Charlotte Jacobsen

Charlotte Jacobsen
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Mette B. Let

Mette B. Let
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Gitte Andersen

Gitte Andersen
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Anne S. Meyer

Anne S. Meyer
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Type:: Chapter

Pages:: 71–86

DOI:: https://doi.org/10.1163/9789086865819_007

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Abstract

In this study the oxidative deterioration of fish oil enriched yoghurt with or without strawberry jam was investigated. Two different emulsifiers (citric acid ester or milk protein) were evaluated. Moreover, the oxidative stability of yoghurts prepared with pure fish oil or a mixture of fish oil and rapeseed oil was compared. The sensory off-flavour, concentration of lipid hydroperoxides and volatile secondary oxidation products, determined by dynamic headspace GC/MS, were monitored during cold storage. Fish oil enriched yoghurt only oxidised slightly during storage. Yoghurts prepared with a mixture of fish oil and rapeseed oil were more stable than yoghurts prepared with pure fish oil. The choice of emulsifier did not seem to affect oxidative stability.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

Subjects
- Life Sciences

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Oxidative stability of fish oil enriched yoghurts

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Citation Info

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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