Effects of Different Emulsifiers on Encapsulation Stability and Flavour Quality in O/W Emulsion of Alaska Pollock Frame Hydrolysate

ABSTRACT This paper studied the different emulsifiers on encapsulation stability and flavour quality in the O/W emulsion of APF hydrolysate. The particle size distributions of whey protein, Tween 80 and lecithin were 6.45, 6.57 and 6.97; physical stability was 93.16%, 90.18% and 86.69%; and encapsulation capacity was 96.25%, 93.83% and 93.62%, respectively. Meanwhile, whey protein (655.65 Pa) has a higher critical shear stress than Tween 80 (634.27 Pa) and lecithin (518.86 Pa). Whey protein as an emulsifier in O/W emulsion has better physical properties. Sensory evaluation showed that whey protein (2.46 ± 0.62), lecithin (5.82 ± 0.63) and Tween 80 (3.66 ± 0.65) were all less bitter than the APF hydrolysate (8.00 ± 1.00). The electronic tongue obtained similar results. A total of 52 volatile compounds were identified by GC‐IMS. In conclusion, this study found that the whey protein O/W emulsion exhibited good stability and had a debittering effect on the APF hydrolysate.