Development, microbiological content and sensory analysis of a spread rich in n-3 fatty acids

作者：Dalton A; Witthuhn RC^*; Smuts CM; Wolmarans P; Nel DG

来源：Food Research International, 2006, 39(5): 559-567.

DOI：10.1016/j.foodres.2005.11.003

• Long-chain n-3 polyunsaturated fatty acids
• eicosapentaenoic acid (EPA)
• docosahexaenoic acid (DHA)
• sensory evaluation
• microbiological safety
• fish flour
• carotino fat
• specially formulated sandwich spread

To date hake (Merluccius capensis) heads, rich in eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) are discarded at sea. The South African Fisheries Policy Development Committee concerned with the environmental impact of this practice has rendered it illegal. The aim of this study was to develop a specially formulated sandwich spread (SFSS) that is microbiologically safe and sensory acceptable using a fish flour manufactured from hake heads as main ingredient. The microbiological content of the SFSS was determined after storage for 20 days at 5 degrees C and 15 days at 25 degrees C, using 5 different selective media. According to South African Government health standards the SFSS remained microbiologically safe. No adverse taste or textural changes were observed although a slight fishy note was detected after storage for 15 days. Sensory evaluation was performed by juvenile consumers (n = 95; M:F = 44:5 1; 6-9 years). Responses of male and female subjects revealed a significant difference in the preferences of the genders for the different flavours used for the SFSS. In conclusion, a microbiologically safe and sensory acceptable SFSS could be produced to provide a healthier option in a school nutritional programme.

• 出版日期2006