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Title Structural, functional and in vitro degestion characheristics of spray dried fish roe powder stabilised with gum arabic
 
Names Binsi, P.K.
Nayak, N.
Sarkar, P.C.
Ashraf, P.M.
George Ninan
Ravishankar, C.N.
Date Issued 2017 (iso8601)
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.
Genre Article
Topic Fish roe
Identifier Food Chem. 221: 1698-1708