Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3

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dc.contributor.author Muñoz Tébar, Nuria
dc.contributor.author Vara Martínez, Juan Ángel de la
dc.contributor.author Ortiz de Elguea-Culebras, Gonzalo
dc.contributor.author López Cano, Emilio
dc.contributor.author Molina Casanova, Ana María
dc.contributor.author Carmona Delgado, Manuel
dc.contributor.author Berruga, María Isabel
dc.date.accessioned 2020-06-19T15:16:58Z
dc.date.available 2020-06-19T15:16:58Z
dc.date.issued 2019
dc.identifier.citation Muñoz-Tébar, N., Vara Martínez, J. A. de la, Ortiz de Elguea-Culebras, G., López Cano, E., Molina Casanova, A., Carmona Delgado, M., & Berruga, M. I. (2019). Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3. LWT, 108, 407–415. https://doi.org/10.1016/j.lwt.2019.03.092 spa
dc.identifier.issn 0023-6438
dc.identifier.issn 1096-1127
dc.identifier.uri http://hdl.handle.net/11268/8974
dc.description.abstract This study evaluated the viability of using oil extracted from Salvia hispanica L. seeds as a source of omega-3 for sheep's cheese enrichment. Two concentrations (3 and 5 g/L) of chia oil prepared as emulsions stabilized with calcium caseinate were assayed in pressed sheep's milk cheese, and their physicochemical, microbiological and organoleptic parameters were evaluated throughout the 32-day ripening period. Sheep's milk coagulation parameters during cheese making were not affected by addition of the oil emulsion. The fortification with the emulsion had a positive impact on cheese yield, fat, dry matter and α-linolenic acid content. Moreover, total bacteria and lactic acid bacteria growth were not inhibited in the cheeses containing the highest oil concentration, confirming the hypothesis that oil addition would not interfere with the normal ripening process. Regarding the sensory analysis, the chia oil enriched cheeses showed a good acceptance by the judges. spa
dc.description.sponsorship SIN FINANCIACIÓN spa
dc.language.iso eng spa
dc.title Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3 spa
dc.type article spa
dc.description.impact 3.714 JCR (2018) Q1, 23/135 Food Science & Technology spa
dc.identifier.doi 10.1016/j.lwt.2019.03.092
dc.rights.accessRights closedAccess spa
dc.subject.uem Industria láctea spa
dc.subject.uem Química orgánica spa
dc.subject.uem Tecnología de los alimentos spa
dc.subject.unesco Industria lechera spa
dc.subject.unesco Química orgánica spa
dc.subject.unesco Tecnología alimentaria spa
dc.description.filiation UEM spa
dc.peerreviewed Si spa

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