食品与发酵工业 >

2026 , Vol. 52 >Issue 15: 259 - 265

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044490

研究报告

鱼油和鱼油微胶囊对花生酱理化特性和风味的影响

  • 涂银仪 ,
  • 招志颖 ,
  • 王江敏 ,
  • 孙嘉格 ,
  • 李艳阳 ,
  • 冯洁滢 ,
  • 胡子聪 ,
  • 夏秋瑜 ,
  • 刘书成
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  • 1(广东海洋大学 食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东 湛江,524088)
    2(海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁 大连,116034)
第一作者:本科生(夏秋瑜教授为通信作者,E-mail:qiuyuxia@163.com)

收稿日期: 2025-09-10

  修回日期: 2025-12-19

  网络出版日期: 2026-08-20

基金资助

国家自然科学基金项目(32172252);广东省普通高校重点领域专项项目(2022ZDZX2028);广东海洋大学大学生创新训练项目(CXXL2025017);广东海洋大学科研启动费资助项目(R20077)

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Effect of fish oil and microencapsulated fish oil on physicochemical properties and flavor of peanut butter

  • TU Yinyi ,
  • ZHAO Zhiying ,
  • WANG Jiangmin ,
  • SUN Jiage ,
  • LI Yanyang ,
  • FENG Jieying ,
  • HU Zicong ,
  • XIA Qiuyu ,
  • LIU Shucheng
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2025-09-10

  Revised date: 2025-12-19

  Online published: 2026-08-20

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摘要

随着对健康的关注,富含ω-3多不饱和脂肪酸的营养强化调味料的研发备受关注。该研究比较分析了添加纯鱼油和添加鱼油微胶囊对花生酱的理化特性及风味特性的影响。实验设置了空白对照组、鱼油组和微胶囊组,分别系统测定了花生酱的色泽、质构特性、流变特性、离心乳析率和氧化稳定性,并利用电子鼻进行风味分析。结果表明,微胶囊组的感官接受度优于鱼油组,但3组色泽差异不显著;微胶囊组具有适中的硬度和咀嚼性,较高的黏性和凝聚性,有助于抑制油酱分离;在流变特性方面,鱼油组可能有更好的涂抹性,但微胶囊组在离心乳析率(8.45% vs 10.83%)和氧化稳定性(32.77 h vs 30.11 h)方面均显著优于鱼油组。电子鼻检测结果显示,微胶囊和鱼油的添加可能掩埋了部分原有的花生香气。微胶囊化可通过控释机制缓解风味冲突,但仍无法彻底消除鱼油添加对花生酱基质原有香气体系的干扰。综上所述,与直接添加鱼油相比,添加鱼油微胶囊能更有效地改善花生酱稳定性、质构特性和整体感官风味。该研究可为ω-3营养强化食品的开发提供参考依据。

关键词： ω-3多不饱和脂肪酸; 鱼油; 微胶囊; 花生酱

本文引用格式

涂银仪 , 招志颖 , 王江敏 , 孙嘉格 , 李艳阳 , 冯洁滢 , 胡子聪 , 夏秋瑜 , 刘书成 . 鱼油和鱼油微胶囊对花生酱理化特性和风味的影响[J]. 食品与发酵工业, 2026 , 52(15) : 259 -265 . DOI: 10.13995/j.cnki.11-1802/ts.044490

Abstract

With the growing emphasis on health and functional nutrition, ω-3 nutrition-fortified seasonings have attracted considerable attention.This study aimed to evaluate the effects of adding pure fish oil and microencapsulated fish oil on the physicochemical and flavor characteristics of peanut butter.A blank control, fish oil group, and microcapsule group were established to assess the color parameters, texture properties, rheological properties, oil separation rate under centrifugation, and oxidative stability, respectively.In addition, an electronic nose was used to analyze the flavor profiles of different samples.The results showed that the microcapsule group achieved higher sensory acceptability than the fish oil group.No significant differences in color were observed among the three formulations.Microcapsules improved texture properties by providing moderate hardness and chewiness, as well as higher viscosity and cohesiveness.These properties effectively suppressed oil-paste separation.Although the fish oil group exhibited slightly better spreadability, the microcapsule group showed a markedly lower oil separation rate under centrifugation(8.45% vs 10.83%) and better oxidative stability (32.77 h vs 30.11 h).Electronic nose analysis revealed that both microcapsules and fish oil partially masked the intrinsic peanut aroma.Microcapsules helped mitigate flavor interference through a controlled release mechanism, although they could not completely eliminate it.In conclusion, compared with direct fish oil addition, microencapsulated fish oil significantly enhanced the physicochemical stability, textural properties, and overall sensory quality of peanut butter.These findings provide a useful reference for the development of ω-3 nutrient-fortified food products.

Key words： ω-3 polyunsaturated fatty acids; fish oil; microcapsule; peanut butter

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