alexa The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

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Research Article

The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils

Farzad Farbod1, Ahmad Kalbasi1*, Sohrab Moini1, Zahra Emam-Djomeh1, Hadi Razavi1, Ali Mortazavi2 and Hamed-Reza Beheshti3

1Department of Food Science and Engineering, College of Agricultural Engineering and Technology, Karaj, Iran

2Department of Food Science and Technology, College of Agricultural Sciences, Ferdowsi University, Mashhad, Iran

3Testa Laboratory, Food Technology and Biotechnology Park, Toos Industrial Zone, Mashhad, Iran

*Corresponding Author:
Ahmad Kalbasi
Associate Professor, Department of Food Science and Engineering
College of Agricultural Engineering and Technology, Karaj, Iran
E-mail: [email protected]

Received date: July 22, 2013; Accepted date: September 08, 2013; Published date: September 11, 2013

Citation: Farbod F, Kalbasi A, Moini S, Emam-Djomeh Z, Razavi H, et al. (2013) The Effects of Storage Time on Physiochemical, Rheological, Micro-Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils. J Nutr Food Sci 3:230. doi:10.4172/2155-9600.1000230

Copyright: © 2013 Farbod F, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Skim milk, milk fat, cumin powder, olive and fish oils used to produce fortified feta cheese with 8.4% mixed fat and its chemical, textural and sensory analyses compared with control or low only milk fat (again at 8.4%)feta cheese during 2 months cold storage. The measured hardness and sensorial scores of fortified cheese became very close (with no significant differences) to control samples after 30 days of storage due to the use of respectively whey protein concentrate and cumin seed powder. Additionally, the rheological properties (storage modulus, loss modulus and loss tangent) of fortified cheese reached to 85% of the parallel parameters in control sample throughout the 2 months cold storage. Although the peroxide and thiobarbituric acid values of fortified cheese increased to some extent, it did not exceed the standard levels and sensory panel did not detect any fishy flavour and unpleasant aroma even after 60 days storage. The unsaturated and saturated fatty acids of fortified cheese after 0, 30, and 60 days of storage, respectively were 120, 124 and 156% more and 27, 28 and 30% less than the similar values in control. Since the fortified samples of feta cheese had 30 mg or 10% of daily dose of EPA and DHA, it can be used as a rich source of omega 3 instead of normal feta cheese.

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