{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/34829"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/34829","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Fate of Omega-3 Fatty Acids from Algae in Mozzarella Cheese","abstract":"Increased consumer interest in omega-3 fatty acids (FA) has led to novel foods with added omega-3 FA. Additional information regarding omega-3 FA fate within foods is needed for improving quality and stability. This research modeled DHA, an omega-3 FA, fate and explored means of preventing degradation and oxidation of FA in algal oil and mozzarella cheese. In algal oil, TBHQ (synthetic antioxidant) at 0.0175g/g algal oil prevented DHA degradation for at least 6 weeks, and mixed tocopherols (natural antioxidant) at 400ppm prevented DHA degradation and oxidation for about 4 weeks. DHA degradation in algal oil was modeled by an autocatalytic equation. The fate of DHA from algal oil in mozzarella cheese was also modeled by an autocatalytic equation. In an effort to prevent DHA degradation and oxidation, mixed tocopherols were added. The optimum combination of those tested was found, using a response surface design, to be 3% algal oil with 110ppm mixed tocopherols for maximum DHA and minimum oxidation over 2 weeks. This algal oil/antioxidant combination in mozzarella cheese successfully prevented oxidation and DHA degradation over 3 weeks of storage. Approximately 0.1g DHA may be consumed from a 28g serving of this cheese. Approximately 0.5-18 servings of this cheese are equivalent to DHA consumed from a 3oz serving of fish, depending on fish type. Sensory evaluation tests found consumers could distinguish between mozzarella cheese with/without algal oil. Results from this study improve understanding of omega-3 FA behavior in mozzarella cheese and provide a means for preserving quality and nutrition.","abstract_html":"Increased consumer interest in omega-3 fatty acids (FA) has led to novel foods with added omega-3 FA. Additional information regarding omega-3 FA fate within foods is needed for improving quality and stability. This research modeled DHA, an omega-3 FA, fate and explored means of preventing degradation and oxidation of FA in algal oil and mozzarella cheese. In algal oil, TBHQ (synthetic antioxidant) at 0.0175g/g algal oil prevented DHA degradation for at least 6 weeks, and mixed tocopherols (natural antioxidant) at 400ppm prevented DHA degradation and oxidation for about 4 weeks. DHA degradation in algal oil was modeled by an autocatalytic equation. The fate of DHA from algal oil in mozzarella cheese was also modeled by an autocatalytic equation. In an effort to prevent DHA degradation and oxidation, mixed tocopherols were added. The optimum combination of those tested was found, using a response surface design, to be 3% algal oil with 110ppm mixed tocopherols for maximum DHA and minimum oxidation over 2 weeks. This algal oil/antioxidant combination in mozzarella cheese successfully prevented oxidation and DHA degradation over 3 weeks of storage. Approximately 0.1g DHA may be consumed from a 28g serving of this cheese. Approximately 0.5-18 servings of this cheese are equivalent to DHA consumed from a 3oz serving of fish, depending on fish type. Sensory evaluation tests found consumers could distinguish between mozzarella cheese with/without algal oil. Results from this study improve understanding of omega-3 FA behavior in mozzarella cheese and provide a means for preserving quality and nutrition.","abstract_has_math":false,"creators":["Orders, Margaret"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Biological Systems Engineering","degree_department":"Biological Systems Engineering","school":null,"contributors":[],"advisors":[],"committee_chairs":["Mallikarjunan, Parameswaran Kumar"],"committee_members":["Duncan, Susan E.","Wen, Zhiyou"],"year":2008,"date_issued":"2008-08-14","date_published":"2008-08-14","updated_at":"2026-07-22T22:20:16Z","subjects":["dairy","algae","omega-3 fatty acids","Oxidation"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-08282008-222533"],"render_values":[{"text":"etd-08282008-222533","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/34829","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Mallikarjunan, Parameswaran Kumar"]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Duncan, Susan E.","Wen, Zhiyou"]},{"key":"dc:contributor.department","label":"Department","values":["Biological Systems Engineering"]},{"key":"dc:creator","label":"Author","values":["Orders, Margaret"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T20:44:24Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T20:44:24Z","2010-12-22"]},{"key":"dc:date.issued","label":"Date","values":["2008-08-14"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Biological Systems Engineering"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["dairy","algae","omega-3 fatty acids","Oxidation"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-08282008-222533"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/34829"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Increased consumer interest in omega-3 fatty acids (FA) has led to novel foods with added omega-3 FA. Additional information regarding omega-3 FA fate within foods is needed for improving quality and stability. This research modeled DHA, an omega-3 FA, fate and explored means of preventing degradation and oxidation of FA in algal oil and mozzarella cheese. In algal oil, TBHQ (synthetic antioxidant) at 0.0175g/g algal oil prevented DHA degradation for at least 6 weeks, and mixed tocopherols (natural antioxidant) at 400ppm prevented DHA degradation and oxidation for about 4 weeks. DHA degradation in algal oil was modeled by an autocatalytic equation. The fate of DHA from algal oil in mozzarella cheese was also modeled by an autocatalytic equation. In an effort to prevent DHA degradation and oxidation, mixed tocopherols were added. The optimum combination of those tested was found, using a response surface design, to be 3% algal oil with 110ppm mixed tocopherols for maximum DHA and minimum oxidation over 2 weeks. This algal oil/antioxidant combination in mozzarella cheese successfully prevented oxidation and DHA degradation over 3 weeks of storage. Approximately 0.1g DHA may be consumed from a 28g serving of this cheese. Approximately 0.5-18 servings of this cheese are equivalent to DHA consumed from a 3oz serving of fish, depending on fish type. Sensory evaluation tests found consumers could distinguish between mozzarella cheese with/without algal oil. Results from this study improve understanding of omega-3 FA behavior in mozzarella cheese and provide a means for preserving quality and nutrition."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["Fate of Omega-3 Fatty Acids from Algae in Mozzarella Cheese"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Mallikarjunan, Parameswaran Kumar"],"dc:contributor.committeemember":["Duncan, Susan E.","Wen, Zhiyou"],"dc:contributor.department":["Biological Systems Engineering"],"dc:creator":["Orders, Margaret"],"dc:date.accessioned":["2014-03-14T20:44:24Z"],"dc:date.available":["2014-03-14T20:44:24Z","2010-12-22"],"dc:date.issued":["2008-08-14"],"dc:description.abstract":["Increased consumer interest in omega-3 fatty acids (FA) has led to novel foods with added omega-3 FA. Additional information regarding omega-3 FA fate within foods is needed for improving quality and stability. This research modeled DHA, an omega-3 FA, fate and explored means of preventing degradation and oxidation of FA in algal oil and mozzarella cheese. In algal oil, TBHQ (synthetic antioxidant) at 0.0175g/g algal oil prevented DHA degradation for at least 6 weeks, and mixed tocopherols (natural antioxidant) at 400ppm prevented DHA degradation and oxidation for about 4 weeks. DHA degradation in algal oil was modeled by an autocatalytic equation. The fate of DHA from algal oil in mozzarella cheese was also modeled by an autocatalytic equation. In an effort to prevent DHA degradation and oxidation, mixed tocopherols were added. The optimum combination of those tested was found, using a response surface design, to be 3% algal oil with 110ppm mixed tocopherols for maximum DHA and minimum oxidation over 2 weeks. This algal oil/antioxidant combination in mozzarella cheese successfully prevented oxidation and DHA degradation over 3 weeks of storage. Approximately 0.1g DHA may be consumed from a 28g serving of this cheese. Approximately 0.5-18 servings of this cheese are equivalent to DHA consumed from a 3oz serving of fish, depending on fish type. Sensory evaluation tests found consumers could distinguish between mozzarella cheese with/without algal oil. Results from this study improve understanding of omega-3 FA behavior in mozzarella cheese and provide a means for preserving quality and nutrition."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-08282008-222533"],"dc:identifier.uri":["http://hdl.handle.net/10919/34829"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["dairy","algae","omega-3 fatty acids","Oxidation"],"dc:title":["Fate of Omega-3 Fatty Acids from Algae in Mozzarella Cheese"],"dc:type":["Thesis"],"thesis:degree_discipline":["Biological Systems Engineering"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:20:16Z"}