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Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids

✍ Scribed by Lu, F. S. H.; Thomsen, B. R.; Hyldig, G.; Green-Petersen, D. M. B.; Nielsen, N. S.; Baron, C. P.; Jacobsen, C.

Book ID: 121376559
Publisher: Springer-Verlag
Year: 2013
Tongue: English
Weight: 408 KB
Volume: 90
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-013-2310-4

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## Abstract Despite its many health benefits, many consumers avoid fish oil supplements due to fishy tastes and odors. Common chemical measures of oxidation have little correlation with sensory properties, making it difficult to determine the sensory quality of fish oil without the use of an expens