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http://dx.doi.org/10.13000/JFMSE.2015.27.5.1334

Quality Characterization of Salmon Oil Microencapsulated with Various Wall Materials  

LIM, Hyun-Jung (Pukyong National University)
PARK, Seul-Ki (Pukyong National University)
KIM, Min-Jeong (Seawell Co., Ltd.)
LEE, Won-Kyung (Seawell Co., Ltd.)
MIN, Jin-Ki (Pukyong National University)
CHO, Young-Je (Pukyong National University)
Publication Information
Journal of Fisheries and Marine Sciences Education / v.27, no.5, 2015 , pp. 1334-1342 More about this Journal
Abstract
The aim of this study was to investigate the quality characterization of salmon oil microencapsulated with maltodextrin (MD), cyclodextrin (CD), sodium caseinate (SC), arabic gum (AG) and WPI. After spray drying to ambient temperature, the salmon oil powders were packed (single package) and placed at room temperature ($25^{\circ}C$) for 30 day. The quality characterization of salmon oil powder including total oil (%), extractable oil (%), encapsulation efficiency (%), fatty acid, SEM, pH, acid value (AV), peroxide value(POV) were investigated. Salmon oil was microencapsulated with a high power yield (> 80%); including the formulation MD/SC and MD/SC/WPI. The microencapsules of MD/SC/WPI presented spherical shapes, smooth texture and non-porous surfaces. The pH of MD/SC/WPI varied from 6.11 to 5.99 (p>0.05). The AV of MD/SC/WPI varied from 4.74 to 4.61 (p>0.05). The pH and AV were not significantly different. The POV of MD/SC/WPI increased with storage day (p<0.05). It was concluded that MD/SC/WPI could delay lipid oxidation and high yield (82.55%) of salmon oil powder.
Keywords
Salmon oil; Microencapsulation; Maltodextrin; Sodium caseinate; WPI;
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Times Cited By KSCI : 2  (Citation Analysis)
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