Effect of Large Yellow Croaker Roe Oil on the Quality Characteristics and Volatile Flavor Compounds of Bread
2025
Jingjing RAO | Junfei PI | Chenxin WU | Rongbin ZHONG | Yingyin XU | Qian YANG | Peng LIANG
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.
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