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OA

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 sen-sory score(83.20)and exhibited a desirable yellow hue consistent with consumer preferences.Compared with both the con-trol 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 vis-coelastic properties.GC-IMS analysis identified esters as the dominant volatile compounds contributing to the character-istic 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 devel-oping omega-3-fortified staple foods with improved palatability and functionality.