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 Chemjournal_title
Food chemistryauthors
Binsi PK,Natasha N,Sarkar PC,Muhamed Ashraf P,George N,Ravishankar CNdoi
10.1016/j.foodchem.2016.10.116subject
Has Abstractpub_date
2017-04-15 00:00:00pages
1698-1708eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31794-0journal_volume
221pub_type
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