Stability, sensory quality, texture properties and nutritional value of fish oil‐enriched spreadable fat

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Abstract
A Correction has been published for this article in Journal of the Science of Food and Agriculture 84(15):2142 (2004). The intake of omega‐3 long‐chain polyunsaturated fatty acids (PUFAs) in the typical Western diet is usually below the recommended level. Without radical changes of eating patterns the diet may be enhanced by enrichment of foods with unhydrogenated fish oil, which is the richest source of the long‐chain omega‐3s, eicosapentaenoicacid (EPA) and docosahexaenoicacid (DHA). The aims of the study were to establish the sensorily acceptable fish oil enrichment level of a reduced‐fat spread, to enhance the omega‐3 long‐chain PUFA content and to evaluate the enriched spread's stability during 3 months of storage (6°C, limited exposure to light and air). Samples were prepared in an industrial pilot plant. Overall sensory quality, intensity of fishy flavour, texture properties (sensory and instrumental), peroxide value, acid number and fatty acids composition were measured. A spread enriched by addition of 30.0 g kg−1 of unhydrogenated fish oil could be stored for up to 3 months without significant decrease of the measured stability indicators. A daily portion of this enriched spread (30 g) would provide 0.25 g of EPA and DHA, significantly increasing long‐chain omega‐3 levels in the average diet. Copyright © 2004 Society of Chemical Industry

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