Structural, functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic.

Abstract:

:Fish roes are considered as nutritionally valuable for their high content of essential fatty acids and amino acids. However, roe lipids undergo considerable extent of oxidation during processing and storage, imparting objectionable bitter taste and rancid flavour to roe products. Hence, the objective of the study was to reconstitute the roe mass and microencapsulate lipid fraction, so that small oil droplets are entrapped within a dry matrix of roe proteins during spray drying. Prior to spray drying, the emulsion was stabilised with gum arabic as it also act as a co-wall polymer. The microscopic images indicated presence of larger aggregates in unstabilised powder (RC) compared to well-separated particles in stabilised powder (RG). Incorporation of gum arabic retarded rancidity development during storage. In vitro digestive pattern of roe powder indicated higher amount of oil release in RG. These observations highlight the potential of converting the soft textured carp roe mass into stable fish roe powder with superior storage stability and functionality.

journal_name

Food Chem

journal_title

Food chemistry

authors

Binsi PK,Natasha N,Sarkar PC,Muhamed Ashraf P,George N,Ravishankar CN

doi

10.1016/j.foodchem.2016.10.116

subject

Has Abstract

pub_date

2017-04-15 00:00:00

pages

1698-1708

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(16)31794-0

journal_volume

221

pub_type

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