为实现鱼油腥味的掩盖，该研究以海藻酸钠为壁材、鱼油为芯材，通过钙离子凝胶化制备海藻酸盐颗粒，以包埋率为指标，采用正交试验优化制备工艺，并通过表征颗粒的微观结构初步探究其掩盖腥味的机制。结果表明，海藻酸钠2.0 wt.%、芯壁比为1:4（m/m）、氯化钙1.5 wt.%，海藻酸盐颗粒具有最大的包埋率（88.02%）；通过热重分析仪发现当温度在600℃时，回添样品的最终质量比比对照样品（含有鱼油的固体饮料）高11.23%；感官评价结果显示，相比对照样品，回添样品的腥味强度降低了19.63%，可接受度提高了42.86%；红外光谱中出现的油脂特征峰（2924、2854和1737 cm-1）证实鱼油在海藻酸颗粒中的有效包埋，微观结构观察到海藻酸钠与Ca2+交联形成紧密的网状结构，颗粒内部呈现出均匀的孔隙结构。说明优化参数下制备的海藻酸盐颗粒包埋率高，具有较好的热稳定性，能够很好地掩盖鱼油的腥味，为鱼油在功能性食品中的应用提供理论依据。

To mask the fishy taste of fish oil, alginate particles were prepared by calcium ion gelation with sodium alginate as wall material and fish oil as core material. The preparation process was optimized by orthogonal test with encapsulation efficiency as index, and the microstructure of the alginate particles was characterized to preliminarily explore the mechanism of fishy taste masking. Results showed that the maximum encapsulation efficiency (88.02%) of the alginate particles was exhibited when sodium alginate 2.0 wt.%, the core-to-coating ratio 1:4 (m/m), and calcium chloride 1.5 wt.%. Thermogravimetric analysis showed that at 600℃, the final mass ratio of the added sample was 11.23% higher than that of the control sample (Solid beverage containing fish oil), and the sensory evaluation showed that, compared to the control sample, the fishy taste intensity of the added sample decreased by 19.63% and the acceptability increased by 42.86%. The characteristic peaks (2924, 2854 and 1737 cm-1) of oil in infrared spectrum confirmed the effective encapsulation of fish oil in alginate particles, and the microstructure observed that sodium alginate crosslinked with Ca2+ to form a compact network structure, and the alginate particles showed uniform pore structure. The results indicated that alginate particles prepared under the optimized parameters exhibited high encapsulation efficiency, good thermal stability, and effectively masked the fishy taste of fish oil, which provided theoretical basis for the application of fish oil in functional foods.

海洋食品加工与安全控制全国重点实验室2024年度开放基金项目