Processing and characterization of coalho cheese cream with fish oil
DOI:
https://doi.org/10.12957/demetra.2020.45097Keywords:
Omega 3. Oregano. Processing. Dairy product.Abstract
Fish oil is a source of omega 3 that acts in the fight, prevention and/or treatment of chronic diseases. Coalho cheese is largely consumed in the Northeastern Brazil, and in the form of cream added with fish oil it becomes a new alternative to consumers. Thus, the aim of this study was to develop and assess coalho cheese cream (CCC) formulations added with oregano, with or without fish oil. Firstly, a survey was conducted with 70 cheese consumers, followed by the preparation of three CCC formulations (F1: without fish oil; F2: with 0.54g of fish oil; F3: with 1.08g of fish oil). The CCC formulations (F1, F2 and F3) were analyzed for fungi, total and thermotolerant coliforms, coagulase-positive staphylococci, and Salmonella sp.; acceptability and sensory preference were also assessed, as well as the centesimal composition, total phenols, antioxidant activity, pH, total titratable acidity and calories. Taste was the most important factor in the choice of the product, being omega 3 (54.28%) and oregano (57.14%) chosen by the majority of the participants. All formulations were microbiologically safe and had the same acceptability and sensory preference. The acceptability index varied from 7.43 to 8.13. The CCC formulations are in conformity with legislation, are low fat (1.77 to 2.66% of lipids), have high moisture (>55%) and low acidity (3.12 to 3.28g of lactic acid/100g), and have an expressive antioxidant activity and marketing potential (acceptability was >70%). The CCCs are viable for incorporation of fish oil, being an omega-3 source product with functional property.
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