Abstract
AbstractThe aim of the study was to investigate the influence of microencapsulation by spray drying on fish oil sensory quality. Evaluated fish oil powders were coated with modified cellulose, skim milk powder and a mixture of fish gelatin and cornstarch. Samples were stored in the presence of air and under vacuum and then sensory evaluated. It was shown that fish oil powders were very susceptible to oxidation resulting in off‐flavor formation. Odor profiles of samples stored in the presence of air were unstable and showed increases in undesirable odor attributes, which were significantly correlated with peroxide value, especially in the case of samples formed by spray drying. Elimination of air from the packaging improved stability of all samples during storage in both odor profile and peroxide value. The main conclusion of this study is that microencapsulation, especially by spray drying, provokes strong changes in fish oil sensory quality. Microencapsulated fish oil powder is not stable and rapidly oxidizes in the presence of air. However, its stability may be improved when stored under vacuum.
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