Food and Fermentation Industries >

2024 , Vol. 50 >Issue 14: 173 - 179

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036845

Analysis of volatile flavor substances and stability of large yellow croaker roe phospholipids-fish oil microcapsules during storage process

  • ZHENG Xinhong ,
  • ZENG Qiaoling ,
  • DU Yanyu ,
  • ZHONG Rongbin ,
  • ZHU Yujie ,
  • LAN Jiaojiao ,
  • CHEN Yuhan ,
  • LIANG Peng
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  • 1(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
    2(Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition Ministry of Education, Fuzhou 350002, China)

Received date: 2023-07-20

  Revised date: 2023-08-08

  Online published: 2024-08-02

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Abstract

To investigate the changes of volatile flavor substances and stability of large yellow croaker roe phospholipids-fish oil microcapsules during storage process, fish oil as blank control, microcapsules were prepared using spray drying technology, large yellow croaker roe phospholipids-fish oil were taken as core materials and soy protein isolate/maltodextrin were used as composite wall materials.The results of GC-MS analysis showed that 40 and 49 volatile flavor substances were detected before and after microcapsules storage, of which 8 and 13 key flavor substances were found, respectively.The relative content of aldehydes as key volatile flavor substances in microcapsules (17.17%) was significantly lower than that in fish oil (43.44%).The content of volatile odor substances were significantly reduced after microencapsulation.The results of accelerated storage process showed that the growth rate of peroxide value of microcapsules was significantly lower than that of fish oil.Results of thermogravimetric analysis indicated that microencapsulation effectively improved the thermal stability of large yellow croaker roe phospholipids-fish oil.These findings of this research provide new ideas for the application of large yellow croaker roe phospholipids as a new antioxidant in fish oil microcapsule products.

Key words： fish oil; large yellow croaker roe phospholipids; microcapsule; volatile flavor substances; stability

Cite this article

ZHENG Xinhong , ZENG Qiaoling , DU Yanyu , ZHONG Rongbin , ZHU Yujie , LAN Jiaojiao , CHEN Yuhan , LIANG Peng . Analysis of volatile flavor substances and stability of large yellow croaker roe phospholipids-fish oil microcapsules during storage process[J]. Food and Fermentation Industries, 2024 , 50(14) : 173 -179 . DOI: 10.13995/j.cnki.11-1802/ts.036845

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