Fatty Acids Profile and Consumers’ Preferences of Pecorino Cheese Manufactured from Milk of Sheep Supplemented with Flaxseed and Ascophyllum nodosum

TL;DR

This study examines how adding flaxseed and seaweed to sheep diets affects the fat content and consumer appeal of Pecorino cheese.

Contribution

The study introduces a novel combination of flaxseed and Ascophyllum nodosum supplementation to improve cheese nutritional and sensory qualities.

Findings

Cheeses from flaxseed-supplemented groups had higher MUFA, n-3, and better fatty acid ratios.

Flaxseed improved cheese flavor and reduced undesirable sensory attributes.

Flaxseed supplementation did not negatively affect cheese appearance or consumer preference.

Abstract

The impact of flaxseed and Ascophyllum nodosum supplementation in ewes during the summer season on the fatty acid and sensory profile and consumer preference for cheese was evaluated. Comisana ewes (n = 32) were divided into four groups: a control (CON) group fed (30 days) with pelleted concentrate, a flaxseed (FS) group fed with whole flaxseed supplementation (250 g/ewe per day), an A. nodosum (AN) group fed with 5% of A. nodosum (into 1 kg/ewe of pelleted concentrate), and an FS + AN group fed with a combination of algae and flaxseed. Pecorino cheeses were analysed after 1 day (curd) and after 45 days (cheese) of ripening. Curd from the FS and FS + AN groups registered higher contents of MUFA, n-3, and n-3/n-6, and lower levels of atherogenic and thrombogenic indexes than curd from the CON and AN groups, as well as a higher content of C18:3n-3, C18:2t9t12, and CLA9c11t, and n-3 and n-3/n-6 fatty acids. Consumers attributed the lowest scores for appearance attributes to AN Pecorino cheese; while Pecorino cheese from FS and FS + AN was judged to have a high-strength flavour attribute and a low rancid, mouldy, and piquant flavour, in comparison with cheese from AN. Flaxseed supplementation could be an effective strategy to improve the nutritional quality of the lipid fraction of cheese without having a detrimental impact on its sensory attributes, especially during the summer season.

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