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Effect of Fish Oil Microcapsule on the Physicochemical and Flavor Properties of Coconut-Dried Shrimp Composite Dough
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Jiangmin WANG1, Wanmei LIANG1, Jiage SUN1, Zefu WANG1, 2, 3, Yang LIU1, 2, 3, Qiuyu XIA1, 2, 3, *, Shucheng LIU1, 2, 3
Science and Technology of Food Industry | 2026, 47(17) : 105 - 113
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Science and Technology of Food Industry | 2026, 47(17): 105-113
• Research and Investigation •
Effect of Fish Oil Microcapsule on the Physicochemical and Flavor Properties of Coconut-Dried Shrimp Composite Dough
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Jiangmin WANG1, Wanmei LIANG1, Jiage SUN1, Zefu WANG1, 2, 3, Yang LIU1, 2, 3, Qiuyu XIA1, 2, 3, *, Shucheng LIU1, 2, 3
Affiliations
  • 1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
  • 2Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
  • 3Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524025, China
Published: 2026-09-01 doi: 10.13386/j.issn1002-0306.2025080053
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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 sensory score (83.20) and exhibited a desirable yellow hue consistent with consumer preferences. Compared with both the control 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 viscoelastic properties. GC-IMS analysis identified esters as the dominant volatile compounds contributing to the characteristic 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 developing omega-3-fortified staple foods with improved palatability and functionality.

dough  /  fish oil microcapsules  /  physicochemical properties  /  flavor characteristics
王江敏, 梁婉梅, 孙嘉格, 王泽富, 刘阳, 夏秋瑜, 刘书成. 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. 食品工业科技, 2026 , 47 (17) : 105 -113 . DOI: 10.13386/j.issn1002-0306.2025080053
Jiangmin WANG, Wanmei LIANG, Jiage SUN, Zefu WANG, Yang LIU, Qiuyu XIA, Shucheng LIU. Effect of Fish Oil Microcapsule on the Physicochemical and Flavor Properties of Coconut-Dried Shrimp Composite Dough[J]. Science and Technology of Food Industry, 2026 , 47 (17) : 105 -113 . DOI: 10.13386/j.issn1002-0306.2025080053
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Year 2026 volume 47 Issue 17
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doi: 10.13386/j.issn1002-0306.2025080053
  • Receive Date：2025-08-11
  • Online Date：2026-10-24
  • Published：2026-09-01
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  • Received：2025-08-11
Affiliations
    1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China
    2Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
    3Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524025, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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