Alaska pollock frame hydrolysate O/W emulsions: structure stabilization and off-flavor masking by sodium D-gluconate...

To overcome flavor (especially bitterness) and stability deficiencies in Alaska pollock frame hydrolysates, this study employed maltodextrin (MD) and sodium D-gluconate (DGS) as modifying agents. Microstructure and rheological results show that MD and DGS could reduce the particle size (22.47 % ∼ 39.83 %) of the emulsion and improve its uniformity. The modified emulsions exhibited enhanced apparent viscosity, shear resistance, and physical stability. The DSC results revealed elevated endothermic transition temperatures, confirming enhanced thermal stability. Meanwhile, the modified emulsions exhibited 21.68 % ∼ 27.25 % lower lactic acid content and reduced bitterness intensity (> 60 %). GC-IMS analysis identified 88 volatile compounds. The concentrations of key off-flavor aldehydes, including 3-methylbutyraldehyde, (E)-2-hexenal, n-octanal, and (E, E)-2,4-heptadienal, were reduced or eliminated, while aromatics (trans-2-octenal) slightly increased, leading to a significantly improved overall flavor. MD showed greater improvement than DGS. This study demonstrated that emulsification combined with DGS/MD could significantly improve the stability and flavor of APF hydrolysates. It was an effective modification strategy that would benefit the sustainable utilization of aquatic resources and the development of functional foods.