Effect of Large Yellow Croaker Roe Oil on the Quality Characteristics and Volatile Flavor Compounds of Bread

RAO Jingjing; PI Junfei; WU Chenxin; ZHONG Rongbin; XU Yingyin; YANG Qian; LIANG Peng

doi:10.13386/j.issn1002-0306.2024040339

Turn off MathJax

Article Contents

Abstract

References

RAO Jingjing, PI Junfei, WU Chenxin, et al. Effect of Large Yellow Croaker Roe Oil on the Quality Characteristics and Volatile Flavor Compounds of Bread[J]. Science and Technology of Food Industry, 2025, 46(7): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040339.

Citation:

PDF (5282 KB)

Effect of Large Yellow Croaker Roe Oil on the Quality Characteristics and Volatile Flavor Compounds of Bread

RAO Jingjing^{1, 2,},
PI Junfei¹,
WU Chenxin^{1, 2},
ZHONG Rongbin^{1, 2},
XU Yingyin¹,
YANG Qian^{1, 2, ,},
LIANG Peng^{1, 2, 3, ,}

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
2.
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition Ministry of Education, Fuzhou 350002, China
3.
Key Laboratory of Marine Biotechnology of Fujian Province, Fuzhou 350002, China

More Information

Received Date: April 22, 2024
Available Online: January 21, 2025

Graphical Abstract

Abstract

Abstract

This study focused on the effects of the addition ratio of large yellow croaker roe oil on the quality characteristics and volatile flavor substances of bread. Briefly, the chromaticity, specific volume, moisture content and texture of the bread added with 0, 1%, 2%, 3%, 4% and 5% (w/w) large yellow croaker roe oil were analyzed to investigate the effect on bread quality characteristics, meanwhile, the different volatile substances in bread were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the L^* and b^* values had no change significantly (P>0.05) (except for the 1% addition ratio), while the a^* value increased significantly (P<0.05). With the addition of large yellow croaker roe oil, the specific volume and moisture content of the bread saw a trend from growth to decline, while the hardness and chewiness decreased first and then increased. When the proportion of large yellow croaker roe oil was 3%, the overall quality of bread was better. The volatile flavor compounds in 3%-fish roe oil-added bread (fish oil group) and non-fish roe oil-added bread (control group) revealed that 32 volatile compounds were detected in each group, of which alcohols, ketones and aldehydes were the main compounds, followed by esters, acids and alkanes. Among them, the concentrations of 3-hydroxy-2-butanone, acetic acid, ethyl formate, 1-hexanol, ethyl acetate and butanol in the fish oil group were significantly higher than those in the control group, and enhanced the characteristic aromas of creamy confectionery aroma, wine aroma and fruit aroma. This paper provides a theoretical reference for the application of large yellow croaker roe oil in bread production.
- large yellow croaker roe oil,
- bread,
- quality characteristics,
- ion migration chromatography,
- flavor

FullText(HTML)

References (35)

References

[1]	饶从稳, 何亮银, 林志灯, 等. 大黄鱼的营养成分及其加工进展研究[J]. 食品科技,2023,48(12):113−118. [RAO Congwen, HE Liangyin, LIN Zhideng, et al. Research on nutritional corposition and processing progress of Larimichthys crocea[J]. Food Science and Technology,2023,48(12):113−118.] RAO Congwen, HE Liangyin, LIN Zhideng, et al. Research on nutritional corposition and processing progress of Larimichthys crocea[J]. Food Science and Technology, 2023, 48（12）: 113−118.
[2]	王安, 武瑞赟, 谭春明, 等. 鱼籽营养成分及相关产品的研究进展[J]. 中国水产,2021(8):84−86. [WANG An, WU Ruiyun, TAN Chunming, et al. Research progress on the nutritional composition of fish roe and related products[J]. China Fisheries,2021(8):84−86.] WANG An, WU Ruiyun, TAN Chunming, et al. Research progress on the nutritional composition of fish roe and related products[J]. China Fisheries, 2021（8）: 84−86.
[3]	DANIELLE S, ROBERT B, SHAKER A M. Omega-3 fatty acids EPA and DHA:Health benefits throughout life[J]. Advances in Nutrition,2012,3(1):1−7. doi: 10.3945/an.111.000893
[4]	GABRIEL D, MATTHEW B, ISABEL M, et al. Relative levels of dietary EPA and DHA impact gastric oxidation and essential fatty acid uptake[J]. The Journal of Nutritional Biochemistry,2018(55):68−75.
[5]	马慧, 杨宏黎, 杨舒, 等. 植物油基人造奶油研究进展[J]. 食品研究与开发,2017,38(13):205−209. [MA Hui, YANG Hongli, YANG Shu, et al. Research progress of vegetable oil-based margarine[J]. Food Research and Development,2017,38(13):205−209.] doi: 10.3969/j.issn.1005-6521.2017.13.044 MA Hui, YANG Hongli, YANG Shu, et al. Research progress of vegetable oil-based margarine[J]. Food Research and Development, 2017, 38（13）: 205−209. doi: 10.3969/j.issn.1005-6521.2017.13.044
[6]	陈清平, 沈俊毅. 加工食品中反式脂肪酸研究进展[J]. 现代食品,2023,29(17):13−20. [CHEN Qingping, SHEN Junyi. Research progress of trans fatty acids in processed foods[J]. Modern Food,2023,29(17):13−20.] CHEN Qingping, SHEN Junyi. Research progress of trans fatty acids in processed foods[J]. Modern Food, 2023, 29（17）: 13−20.
[7]	DONG Yining, KARBOUNE S. A review of bread qualities and current strategies for bread bioprotection:Flavor, sensory, rheological, and textural attributes[J]. Comprehensive Reviews in Food Science and Food Safety,2021,20(2):1937−1981. doi: 10.1111/1541-4337.12717
[8]	王然, 刘黎红, 孙晓玲, 等. O/W型乳液制备油胶及其对面包烘焙品质的影响[J]. 粮食与油脂,2021,34(1):19−22,26. [WANG Ran, LIU Lihong, SU Xiaoling, et al. Preparation of oil glue by O/W emulsion and its effect on bread baking quality[J]. Cereals & Oils,2021,34(1):19−22,26.] doi: 10.3969/j.issn.1008-9578.2021.01.007 WANG Ran, LIU Lihong, SU Xiaoling, et al. Preparation of oil glue by O/W emulsion and its effect on bread baking quality[J]. Cereals & Oils, 2021, 34（1）: 19−22,26. doi: 10.3969/j.issn.1008-9578.2021.01.007
[9]	沈晓君, 宋菲, 王挥, 等. 初榨椰子油制烘焙面包在存储过程中挥发成分的变化[J]. 食品工业,2019,40(11):211−215. [SHEN Xiaojun, SONG Fei, WANG Hui, et al. Evolution of volatiles during storage of breads made by virgin coconut oil[J]. The Food Industry,2019,40(11):211−215.] SHEN Xiaojun, SONG Fei, WANG Hui, et al. Evolution of volatiles during storage of breads made by virgin coconut oil[J]. The Food Industry, 2019, 40（11）: 211−215.
[10]	吴淑蒙. 玉米油酸面团对面包品质的影响及风味形成机理研究[D]. 无锡:江南大学, 2022. [WU Shumeng. Effect of sourdough fermented with corn oil on bread quality and mechanism of flavor formation[D]. Wuxi:Jiangnan University, 2022.] WU Shumeng. Effect of sourdough fermented with corn oil on bread quality and mechanism of flavor formation[D]. Wuxi: Jiangnan University, 2022.
[11]	吴晨昕, 皮俊飞, 杜艳瑜, 等. 响应面法优化大黄鱼鱼卵油面包配方[J]. 粮食与油脂,2023,36(8):115−118,153. [WU Chenxin, PI Junfei, DU Yanyu, et al. Optimization of large yellow croaker roe oil bread formula by response surface methodology[J]. Cereals & Oils,2023,36(8):115−118,153.] doi: 10.3969/j.issn.1008-9578.2023.08.024 WU Chenxin, PI Junfei, DU Yanyu, et al. Optimization of large yellow croaker roe oil bread formula by response surface methodology[J]. Cereals & Oils, 2023, 36（8）: 115−118,153. doi: 10.3969/j.issn.1008-9578.2023.08.024
[12]	郝素颖, 杨晓清. 功能性添加物对复合型马铃薯全粉面包品质的影响[J]. 食品研究与开发,2023,44(13):106−112. [HAO Suying, YANG Xiaoqing. Effect of functional additives on quality of potato whole flour bread[J]. Food Research and Development,2023,44(13):106−112.] HAO Suying, YANG Xiaoqing. Effect of functional additives on quality of potato whole flour bread[J]. Food Research and Development, 2023, 44（13）: 106−112.
[13]	中华人民共和国国家卫生和计划生育委员会. GB 5009.3-2016 食品安全国家标准食品中水分的测定[S]. 北京:中国标准出版社, 2016. [National Health and Family Planning Commission of the People's Republic of China. GB 5009.3-2016 National food safety standard Determination of moisture content in foods[S]. Beijing:Standards Press of China, 2016.] National Health and Family Planning Commission of the People's Republic of China. GB 5009.3-2016 National food safety standard Determination of moisture content in foods[S]. Beijing: Standards Press of China, 2016.
[14]	罗帷, 侯江霞, 张宇娟, 等. 不同抗氧化剂对面包品质和功能特性的影响[J]. 粮食与油脂,2023,36(10):137−141. [LUO Wei, HOU Jiangxia, ZHANG Yujuan, et al. Effect of different antioxidants on quality and functional properties of bread[J]. Cereals & Oils,2023,36(10):137−141.] LUO Wei, HOU Jiangxia, ZHANG Yujuan, et al. Effect of different antioxidants on quality and functional properties of bread[J]. Cereals & Oils, 2023, 36（10）: 137−141.
[15]	鲍雨婷, 孙玥, 李雪玲. 滁菊粉对面团特性和面包风味及其抗氧化活性的影响[J]. 食品科学,2023,44(4):107−114. [BAO Yuting, SUN Yue, LI Xueling. Effect of chuzhou chrysanthemum powder on dough properties and flavor and antioxidant activity of bread[J]. Food Science,2023,44(4):107−114.] doi: 10.7506/spkx1002-6630-20220403-034 BAO Yuting, SUN Yue, LI Xueling. Effect of chuzhou chrysanthemum powder on dough properties and flavor and antioxidant activity of bread[J]. Food Science, 2023, 44（4）: 107−114. doi: 10.7506/spkx1002-6630-20220403-034
[16]	刘恒言, 陈秀金, 臧鹏, 等. 面包的品质变化及改良的研究进展[J]. 食品与发酵工业,2024,50(17):394−404. [LlU Hengyan, CHEN Xiujin, ZANG Peng, et al. Research progress on quality changes and improvement of bread[J]. Food and Fermentation Industries,2024,50(17):394−404.] LlU Hengyan, CHEN Xiujin, ZANG Peng, et al. Research progress on quality changes and improvement of bread[J]. Food and Fermentation Industries, 2024, 50（17）: 394−404.
[17]	廖珺, 王烨军, 苏有健, 等. 超微绿茶粉对绿茶面包加工过程中色泽的影响[J]. 食品与发酵工业,2019,45(8):173−177. [LIAO Jun, WANG Yejun, SU Youjian, et al. Effect of ultra-micro green tea powder on the color of green tea bread during processing[J]. Food and Fermentation Industries,2019,45(8):173−177.] LIAO Jun, WANG Yejun, SU Youjian, et al. Effect of ultra-micro green tea powder on the color of green tea bread during processing[J]. Food and Fermentation Industries, 2019, 45（8）: 173−177.
[18]	OTTAVIA P, LORENZO G, BENEDETTA C, et al. Breadmaking with an old wholewheat flour:Optimization of ingredients to improve bread quality[J]. LWT,2020,121:108980. doi: 10.1016/j.lwt.2019.108980
[19]	林艺璇, 曾巧玲, 张玲云, 等. 大黄鱼鱼卵磷脂对面团流变学和面包感官品质的影响[J]. 食品安全质量检测学报,2022,13(13):4174−4179. [LIN Yixuan, ZENG Qiaoling, ZHANG Lingyun, et al. Effects of Larimichthys crocea roe phospholipids on the rheological properties of dough and sensory quality of bread[J]. Journal of Food Safety & Quality,2022,13(13):4174−4179.] doi: 10.3969/j.issn.2095-0381.2022.13.spaqzljcjs202213013 LIN Yixuan, ZENG Qiaoling, ZHANG Lingyun, et al. Effects of Larimichthys crocea roe phospholipids on the rheological properties of dough and sensory quality of bread[J]. Journal of Food Safety & Quality, 2022, 13（13）: 4174−4179. doi: 10.3969/j.issn.2095-0381.2022.13.spaqzljcjs202213013
[20]	王立, 周若昕, 李言, 等. 不同加工方式对面筋蛋白的影响[J]. 食品与生物技术学报,2019,38(9):1−10. [WANG Li, ZHOU Ruoxin, LI Yan, et al. Effects of different processing methods on gluten protein properties[J]. Journal of Food Science and Biotechnology,2019,38(9):1−10.] doi: 10.3969/j.issn.1673-1689.2019.09.001 WANG Li, ZHOU Ruoxin, LI Yan, et al. Effects of different processing methods on gluten protein properties[J]. Journal of Food Science and Biotechnology, 2019, 38（9）: 1−10. doi: 10.3969/j.issn.1673-1689.2019.09.001
[21]	陈龙. 芋头淀粉脂肪模拟品的制备及应用的研究[D]. 重庆:西南大学, 2011. [CHEN Long. Study on preparation and application of taro starch-based fat mimics[D]. Chongqing:Southwest University, 2011.] CHEN Long. Study on preparation and application of taro starch-based fat mimics[D]. Chongqing: Southwest University, 2011.
[22]	罗登林, 梁旭苹, 徐宝成, 等. 菊粉对面团中水分迁移行为的影响规律研究[J]. 农业机械学报,2017,48(2):335−341. [LUO Denglin, LIANG Xuping, XU Baocheng, et al. Effect of inulin on moisture migration behavior in wheat dough[J]. Transactions of the Chinese Society for Agricultural Machinery,2017,48(2):335−341.] LUO Denglin, LIANG Xuping, XU Baocheng, et al. Effect of inulin on moisture migration behavior in wheat dough[J]. Transactions of the Chinese Society for Agricultural Machinery, 2017, 48（2）: 335−341.
[23]	宋莹莹, 徐文迪, 曹栋. 醇提大豆磷脂副产品对面包品质的影响[J]. 食品与机械,2016,32(10):178−182. [SONG Yingying, XU Wendi, CAO Dong. The effect of soybean phospholipid by-product from ethanol extraction on bread quality[J]. Food & Machinery,2016,32(10):178−182.] SONG Yingying, XU Wendi, CAO Dong. The effect of soybean phospholipid by-product from ethanol extraction on bread quality[J]. Food & Machinery, 2016, 32（10）: 178−182.
[24]	LI Qi, DONG Yaoyao, GAO Yuan, et al. Functional properties and structural characteristics of starch-fatty acid complexes prepared at high temperature[J]. Journal of Agricultural and Food Chemistry,2021,69(32):9076−9085. doi: 10.1021/acs.jafc.1c00110
[25]	SIRIMA T, SOOTTAWAT B, ARAN H. Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil[J]. Italian Journal of Food Science,2015,27(4):476−486.
[26]	BENJAMIN V H, STEPHEN E R, TAO Q, et al. Comparative visualization for comprehensive two-dimensional gas chromatography[J]. Journal of Chromatography A,2006,1105(1−2):51−58. doi: 10.1016/j.chroma.2005.11.074
[27]	ZHONG Sheng, JIANG Xiaoyu, WEI Zhen. Pseudo-color coding with phase-modulated image density[J]. Advanced Materials Research,2011,403-408:1618−1621. doi: 10.4028/www.scientific.net/AMR.403-408.1618
[28]	江彩艳, 白雨石, 陈瑶, 等. 不同酵母对红薯面包质地和风味的影响[J]. 食品工业科技,2022,43(24):21−31. [JIANG Caiyan, BAI Yushi, CHEN Yao, et al. Effects of different yeasts on texture and flavor of sweet potato bread[J]. Science and Technology of Food Industry,2022,43(24):21−31.] JIANG Caiyan, BAI Yushi, CHEN Yao, et al. Effects of different yeasts on texture and flavor of sweet potato bread[J]. Science and Technology of Food Industry, 2022, 43（24）: 21−31.
[29]	GARVEY E C, O'SULLIVAN M G, KERRY J P, et al. Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes[J]. Food Chemistry,2021,342(16):128124.
[30]	CHEN Chen, YUAN Jiajie, YU Haiyan, et al. Characterization of metabolic pathways for biosynthesis of the flavor compound 3-methylbutanal by Lactococcus lactis[J]. Journal of Dairy Science,2022,105(1):97−108. doi: 10.3168/jds.2021-20779
[31]	BI Shuang, PAN Xin, ZHANG Wentao, et al. Non-covalent interactions of selected flavors with pea protein:Role of molecular structure of flavor compounds[J]. Food Chemistry,2022,389(30):133044.
[32]	孙楚楠, 楚炎沛. 酸面团及其在发酵面制食品中的应用[J]. 现代面粉工业,2020,34(1):25−28. [SUN Chunan, CHU Yanpei. Sourdough and its application in fermented flour-based foods[J]. Modern Flour Milling Industry,2020,34(1):25−28.] SUN Chunan, CHU Yanpei. Sourdough and its application in fermented flour-based foods[J]. Modern Flour Milling Industry, 2020, 34（1）: 25−28.
[33]	张敏. 大黄鱼鱼卵油贮藏稳定性及其微胶囊化技术的研究[D]. 福州:福建农林大学, 2019. [ZHANG Min. Stabilization and microencapsulation of large yellow croaker (Pseudosciaena crocea) roe oil[D]. Fuzhou:Fujian Agriculture and Forestry University, 2019.] ZHANG Min. Stabilization and microencapsulation of large yellow croaker （Pseudosciaena crocea） roe oil[D]. Fuzhou: Fujian Agriculture and Forestry University, 2019.
[34]	董平, 徐向波, 周奎, 等. 沙米面包配方优化及其品质研究[J]. 食品工业科技,2024,45(14):155−164. [DONG Ping, XU Xiangbo, ZHOU Kui, et al. Study on the formula optimization and quality of bread with Agriophyllum squarrosum[J]. Science and Technology of Food Industry,2024,45(14):155−164.] DONG Ping, XU Xiangbo, ZHOU Kui, et al. Study on the formula optimization and quality of bread with Agriophyllum squarrosum[J]. Science and Technology of Food Industry, 2024, 45（14）: 155−164.
[35]	GULNAZAR S, AYGUL A. Effects of onion paste on flavor of a different kind of bread (naan) analyzed with E-Nose and GC-IMS[J]. Journal of Food Processing and Preservation,2022,46(4):e16457.

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (41) PDF downloads (13)

Science and Technology of Food Industry

Effect of Large Yellow Croaker Roe Oil on the Quality Characteristics and Volatile Flavor Compounds of Bread

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content