文献类型：期刊文献

中文题名：鱼油微胶囊对椰蓉-虾干复合面团的理化特性及风味的影响

英文题名：Effect of Fish Oil Microcapsule on the Physicochemical and Flavor Properties of Coconut-Dried Shrimp Composite Dough

作者：Wang, Jiangmin[1]; Liang, Wanmei[1]; Sun, Jiage[1]; Wang, Zefu[1,2,3]; Liu, Yang[1,2,3]; Xia, Qiuyu[1,2,3]; Liu, Shucheng[1,2,3]

机构：[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; [3] Southern Marine Science and Engineering Guangdong Laboratory [Zhanjiang], Zhanjiang, 524025, China

年份：2026

卷号：47

期号：17

起止页码：105

外文期刊名：Science and Technology of Food Industry

收录：EI(收录号：20263621449226)

语种：中文

外文关键词：Cooking - Drug products - Electronic nose - Fish - Flavor compounds - Microencapsulation - Nuclear magnetic resonance - Physicochemical properties - Sensory analysis - Sensory perception - Shellfish - Textures - Viscoelasticity - Volatile organic compounds

外文摘要：This study investigated the effect of fish oil microcapsule incorporation on the sensory characteristics, cooking performance, and flavor profile of coconut-dried shrimp composite dough. Formulations containing microencapsulated fish oil were compared with those incorporating unencapsulated oil to evaluate the functional benefits of microencapsulation. The dough samples were analyzed using a texture analyzer, rheometer, and low-field nuclear magnetic resonance (LF-NMR) to assess texture, viscoelastic behavior, and water mobility, respectively. Flavor attributes were characterized through electronic nose analysis and gas chromatography-ion mobility spectrometry (GC-IMS). Results demonstrated that the addition of 10% fish oil microcapsules to dough containing 5% coconut-dried shrimp achieved the highest overall sensory score (83.20) and exhibited a desirable yellow hue consistent with consumer preferences. Compared with both the control and unencapsulated fish oil groups, microcapsule-enriched doughs showed lower noodle breakage and cooking loss, alongside increased cooking time and water absorption. Textural analysis revealed enhanced hardness and chewiness, with reduced resilience, compared with the control group, while rheological data confirmed a significant improvement in viscoelastic properties. GC-IMS analysis identified esters as the dominant volatile compounds contributing to the characteristic flavor profile. Collectively, these findings demonstrate that microencapsulation of fish oil effectively enhances the physicochemical and sensory quality of coconut-dried shrimp composite dough, providing a promising approach for developing omega-3-fortified staple foods with improved palatability and functionality. ? The Author(s) 2026.