April 21/Kuala Lumpur, Malaysia/Food Weekly News -- "Wholemeal bread and white bread were prepared by substituting shortening with refined menhaden fish oil (0.5%, 1.0% and 1.5% w/w). The stability of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were evaluated over five days of storage through gas chromatography (GC) analysis along with peroxide and anisidine value determinations," researchers in Kuala Lumpur, Malaysia, report.
"Sensory analysis was also performed by evaluating the fishy flavor, palatability and palatability differences compared to the control bread upon storage. The recoveries of EPA and DHA in breads after baking were 68.7%-72.8% with no further significant changes (P<0.05) upon storage for both types of breads -- from GC analyses correlated well with peroxide and anisidine value analyses, which showed relatively low values throughout the storage time," wrote F.S.H. Lu and colleagues.