Characteristics of Instant Mushroom Cream Soup Enriched with Catfish Oil Microcapsules

International Conference on Food Science and Technology

Hastarini, E.^1 ; Nabila^2 ; Napitupulu, R.J.^2 ; Poernomo, S.H.^2

Research Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia^1

Fisheries College, Jakarta, Indonesia^2

关键词: catfish oil;    Characteristics;    cream soup;    Microbiological characteristics;    Microcapsules;    Physical characteristics;    Water absorption index;    Water solubility index;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012005/pdf
DOI  :  10.1088/1755-1315/292/1/012005

来源: IOP

【 摘 要 】

Fish oil generally contains long-chain unsaturated fatty acids, which are fatty acids that have double bonds, for example, Eicosa pentaenoic acid (EPA), and hexanoic acid (DHA). Catfish oil microencapsulation which is rich in omega-3 fatty acids is an attempt to maintain taste, aroma, stability, and also to transfer bioactive components from fish oil for fortification purposes in food or medicine. This study aims to determine the physical, chemical and microbiological characteristics of instant mushroom cream soup enriched with catfish oil microcapsules. The treatment of adding catfish oil microcapsules to instant mushroom cream soup was 0%, 3%, 3.3%, 3.6%. Water absorption index (IPA) values ranged from 1.34-2.46 mL/gr, the water solubility index (IKA) value was 0.04-0.06 g/mL, the results of color testing on mushroom cream soup were with notation L∗80.26, a 1.00 and b 24.33 on the addition of microcapsules 3.60%. Enrichment of fish oil microcapsules affects the chemical quality of instant mushroom cream soup (water, protein, fat and carbohydrate content). The TPC test value in instant mushroom cream soup has a range of 7.4x104 to 1.63x105 col/g. Staphylococcus aureus test results