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Carps

Enzymatic Interesterification of Fish Oil May Mitigate Fishy Odors

Strategic Insights

— 1 min read

Researchers at Jiangxi Normal University in Jiangxi, People's Republic of China, have conducted a study on the enzymatic interesterification of grass carp visceral fish oil and coconut oil. The study aimed to explore the impacts of this process on lipidomic and flavoromic profiles, utilizing UHPLC-Q-TOF/MS and GC-MS. The research was financially supported by Earmarked Fund For China Agriculture Research System, National Natural Science Foundation of China, Jiangxi Normal University, and Natural Science Foundation of Jiangxi Province.

Key Takeaways:

  • The study found that enzymatic interesterification significantly regulated glycerolipids, primarily triacylglycerols and diacylglycerols, and influenced phospholipids, particularly phosphatidylethanolamine (PE).
  • The research concluded that this process shows promise for the industrial production of odor-reduced fish oil for future applications.
  • The study utilized UHPLC-Q-TOF/MS and GC-MS to analyze lipidomic and flavoromic profiles, demonstrating the effectiveness of this approach in examining the impacts of enzymatic interesterification.
  • The research was conducted by Huijuan Zhou et al., including Jinlin Li, Linchuan Xu, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zongcai Tu, and Bin Peng.
  • The study's findings have significant implications for the food industry, particularly in the production of odor-reduced fish oil.

Statistics:

  • The study utilized Earmarked Fund For China Agriculture Research System, National Natural Science Foundation of China, Jiangxi Normal University, and Natural Science Foundation of Jiangxi Province as financial supporters.
  • The research was published in Food Chemistry: X, a journal published by Elsevier.
  • The study's findings showed that interesterification reaction significantly regulated lipids, primarily triacylglycerols and diacylglycerols, and influenced phospholipids, particularly PE.
  • The study was conducted by researchers from Jiangxi Normal University, with Huijuan Zhou as the lead author.

Sources:

  • "Enzymatic interesterification of freshwater fish oil from grass carp (Ctenopharyngodon idella) viscera: a novel approach to mitigate fishy odors through lipid restructuring." (Food Chemistry: X, 2025)
  • NewsRx. Research from Jiangxi Normal University Has Provided New Data on Food Chemistry [Enzymatic interesterification of freshwater fish oil from grass carp (Ctenopharyngodon idella) viscera: a novel approach to mitigate fishy odors through lipid ...]. Life Science Weekly. November 4, 2025; p 5151.

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