This study investigated the effects of Perilla frutescens extracts (PFE) prepared with different solvents on the physicochemical and flavor characteristics of grass carp cubes during cold storage. Results demonstrated that the water-based PFE (WE) exhibited the most effective preservation performance, as evidenced by the lowest total volatile basic nitrogen, total viable counts, thiobarbituric acid-reactive substances, highest moisture retention, and optimal maintenance of pH and texture. In contrast, the 70% ethanol-based PFE (EE) displaye d superior color stability and the lowest fishy odor intensity. These findings suggested that PFE, particularly WE, held promising potential as a natural preservative for freshwater fish products.

This study aimed to investigate the evolution of phospholipid composition and the positional distribution of fatty acids during the oxidation of fish oil. Phospholipid composition and the positional distribution of fatty acids on the glycerol backbone in silver carp (Hypophthalmichthys molitrix) fish oil extracted from viscera during incubation at 60 oC were characterized by phospholipidomics. The results showed that a total of 373 glycerophospholipids (GP), 39 sphingophospholipids (SP), and 1 sterol lipid were identified in the accelerated oxidation fish oil. The GP components exhibited distinct time-dependent changes: Lysophosphatidic acid (LPA), lysophosphatidylethanolamine (LPC), monomeric phosphatidylcholine (MLCL), phosphatidylcholine (PC), phosphatidylglycerol (PG), phosphatidylinositol (PI), and phosphatidylmethanol (PMe) showed significant increases in content with oxidation time (P<0.05), while bis (2-methylphosphorodicarbonate) (BisMePA) decreased markedly. Phosphatidic acid (PA), phosphatidylethanolamine (PE), phosphatidylethanol (PEt), phosphatidylserine (PS), and cardiolipin (CL) remained stable. Analysis of phospholipid fatty acid composition revealed significant positional specificity in saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA): SFA accounted for 41.79% to 56.91%, MUFA for 24.16% to 38.97%, and PUFA for 8.40% to 33.44%. Notably, Sn-2-positioned PUFA (predominantly C18:2, C18:3, and DHA) showed the highest content, significantly exceeding Sn-1-positioned counterparts (P<0.05). During the oxidation process, MUFA at the Sn-1 site, such as C8:1, C21:1, and C22:1, showed a decreasing trend (P<0.05), while the content of C18:1 and C25:1 showed an increasing trend. Most PUFA at Sn-2 showed a significant downward trend, including C10:2, C11:3, and C18:3. Only the content of C18:2 showed a significant increase (P<0.05). The C18:1 in MUFA exhibited a gradient increasing distribution at Sn-1, Sn-2, and Sn-3/4 positions, and its content at each position significantly increased after oxidation (P<0.05). Notably, SFA distribution remained stable across glycerol backbone positions without significant changes caused by oxidation (P>0.05). In summary, accelerated oxidation in an oven revealed that MUFA at the Sn-1 position and PUFA at the Sn-2 position in silver carp fish oil phospholipids were highly susceptible to oxidation, and their specific degradation mechanisms were closely associated with the positional distribution characteristics of fatty acids. This study offers novel insights into the molecular mechanism of lipid oxidation in aquatic products.

To investigate the effects of six different edible oils (soybean oil, sunflower oil, camellia oil, palm oil, perilla oil, and sesame oil) applied by brushing onto grass carp pieces, this study evaluated their color, texture, sensory characteristics, volatile flavor compounds, and fatty acid composition after baking. The results showed that brushing with vegetable oils significantly improved the overall acceptability of the baked fish. A total of 42 volatile flavor compounds were detected, with 8 identified as key compounds, primarily aldehydes such as (Z)-2-nonenal, trans-2-decenal, trans,cis-2,4-decadienal, and trans,trans-2,4-decadienal. The sesame oil treatment imparted a rich roasted aroma due to its characteristic pyrazines, achieving the highest overall sensory score and the greatest variety of key volatile flavor compounds. In contrast, sunflower oil had the least impact on the inherent flavor of the fish, better preserving its original taste. Correlation analysis revealed that nonanal, a common flavor compound, was positively correlated with multiple PUFAs (C18:3n6, C20:3n6, C22:6n3) and SFAs (C11:0, C14:0, C15:0, C20:0), whereas 2-heptenal and benzyl alcohol exhibited negative correlations with the same set of SFAs (C11:0, C14:0, C15:0, C20:0). This elucidates the relationships between several key flavor substances and specific fatty acids in the fish fillets. The findings of this study provide a scientific basis and theoretical guidance for optimizing the flavor quality of grilled fish products through targeted oil selection.

Crayfish heads were rapidly converted into shrimp sauce via enzymatic pretreatment and fermentation within 30 days. The evolution of volatile organic compounds (VOCs) during shrimp sauce fermentation was analyzed. Electronic nose analysis showed the flavors changed over time, with distinct VOCs between the fermented product and the enzymolysis solution. GC-MS identified 174 VOCs, including aldehydes, aromatics, and alcohols like 1-octen-3-ol, furfural, etc. Gas chromatography-ion mobility spectrometry (GC-IMS) detected 63 VOCs, indicating obvious differences during fermentation. 1-Octen-3-ol, octanal, and guaiacol were identified as key flavors using the odor activity values. Correlation analysis revealed that (E)-2-octenal was negatively correlated with fatty acid content. Octanal and nonanal were negatively correlated with free amino acid content. Molecular docking showed OR1D2 and OR1A1 had strong binding affinity to phenolic and aromatic aldehydes. The results indicate that key VOCs in fermented shrimp sauce are closely related to the degradation of fatty acids and free amino acids.

The effects of dried and fresh perilla leave water extract (PLWE) marination on physicochemical properties and flavor of grass carp cubes (GCC) were evaluated. The results demonstrated that GCC marinated with fresh PLWE exhibited low centrifugation loss, cooking loss, fishy odor, and high chewiness, pH (p < 0.05). GC-MS and GC-IMS results revealed the difference in volatile organic components (VOCs) among the GCC samples, and 14 components were identified as key differential VOCs. Based on untargeted metabolomics analysis, lipids and lipid-like molecules, organic acids and derivatives, organic oxygen compounds, nucleosides, nucleotides, analogues, phenylpropanoids, polyketides, and benzenoids were identified as differential metabolites among the 751 metabolites. Furthermore, 5 KEGG pathways were identified as key differential metabolic pathways. PLWE might mainly improve the flavor of GCC by inhibiting the production of fishy substances by suppressing the lipid, amino acid, and creatine/choline metabolism. It would provide theoretical guidance for the application of PLWE in enhancing flavor characteristics of freshwater fish ready-to-eat products.

Freshwater pearl mussel is rich in nutrients, yet tissue-based disparities in lipid composition, flavor, and lipid-flavor interplay between meat (MM) and viscera (MV) oils stay unclear. This work first coupled UPLC-MS/MS lipidomics, HS-SPME-GC-MS volatile flavoromics, the relative odor activity value (ROAV) assessment, and correlation networking to profile their extracted oils. Altogether 1836 lipids across five main and 37 subclasses were quantified, dominated by glycerophospholipids and glycerolipids; Polyunsaturated fatty acids (n-3 PUFAs, such as EPA and DHA) made up 57.75% of fatty acyl chains with position-specific esterification on glycerol backbones. Sixty-three volatiles were captured: Aldehydes prevailed in fragrant MM, whereas MV accumulated more alcohols and ketones, and six key aroma substances exceeded ROAV = 1. Twenty signature differential lipids positively correlated with desirable aldehydes, whereas sphingolipids connected closely to unpleasant alcoholic off-flavors. Distinct tissue metabolism drives divergent nutrition and flavor traits, supporting graded high-value exploitation of mussel meat and processed viscera.

To elucidate the microbial compositional shifts and spoilage-related microorganism succession in grass carp(Ctenopharyngodon idella)meat during refrigeration,amplicon sequencing technology was employed to analyze microbial profiles at fresh(D0,D3),transitional(D6,D9),and spoiled(D15)stages.Results indicated a significant correlation between microbial community succession in grass carp meat and refrigeration duration,with microbial diversity initially increasing and then decreasing over storage time.Notably,the transitional phase(D6)emerged as the pivotal factor driving substantial divergence in microbial composition.At the phylum level,Actinobacteria(69%)and Proteobacteria(20%)dominated during the initial 3 day refrigeration.A marked structural shift occurred by day 6,with Proteobacteria(51.77%)and Firmicutes(11.76%)becoming predominant.By day 9,Proteobacteria exhibited a substantial increase,ultimately exceeding 98%relative abundance at the spoiled stage(D15),establishing itself as the primary phylum driving spoilage.Genus-level analysis revealed dynamic compositional changes:The dominant genera transitioned from Kocuria(fresh stage,D0～D3)to Pseudomonas,Achromobacter,Acinetobacter,and Psychrobacter(transitional stage,D6～D9),with Pseudomonas ultimately prevailing in the spoiled phase(D15).Principal coordinates analysis(PCoA)indicated high structural similarity among fresh-stage samples(D0,D3),whereas later stages(D6～D15)exhibited significant divergence(P<0.05),displaying dispersed clustering in ordination space.Kruskal-Wallis rank-sum test analysis identified 10 genera with statistically significant(P<0.05)abundance variations during refrigeration:Enhydrobacter,Macrococcus,Brevibacterium,Kocuria,Corynebacterium,Dermacoccus,Psychrobacter,Pseudomonas,Achromobacter,and Brochothrix.The ecological network analysis elucidated the microbial community succession from environmental bacteria to psychrophilic bacteria and ultimately to spoilage bacteria,while identifying stage-specific indicator microorganisms(Enhydrobacter(D0),Macrococcus(D3),and Psychrobacter(D9)).Furthermore,it demonstrated the topological evolution of microbial networks through successive phases of symbiosis(D0,D3),competition(D6),and spoilage dominance(D15).These findings on microbial diversity and structural evolution provide critical insights for monitoring quality assurance and developing targeted preservation strategies in refrigerated grass carp products.

Metabolic dysfunction-associated steatotic liver disease (MASLD) is a major global health issue, largely driven by high-sugar and high-fat diets (HSHF). In this study, enzymatically modified grass carp fish oil (MFO), rich in medium- and long-chain triglycerides composed of medium-chain and long-chain fatty acids, was developed to investigate its protective effect on HSHF-induced MASLD in C57BL/6 mice. MFO supplementation significantly alleviated obesity, hepatic steatosis, dyslipidemia, and improved liver function. It remodeled the gut microbiota, elevating beneficial bacterial genera, increasing fecal short-chain fatty acid (SCFA) levels, and strengthening intestinal barrier integrity. Lipidomics and transcriptomics revealed that MFO regulated hepatic glycerophospholipid metabolism and modulated key genes, including Mboat1, Lpin1, and Pnpla3. A system-level mechanism underlying MFO's metabolic benefits was elucidated through an integrated network that linked gut microbiota, SCFAs, lipid species, and host gene expression. MFO supplementation was a promising nutraceutical strategy for MASLD intervention, achieved through targeted modulation of a gut-liver axis.

Grass carp processing generates abundant visceral by-products rich in fish oil, which is highly susceptible to oxidative rancidity during storage and processing, leading to flavor deterioration and limiting its high-value utilization. In this study, grass carp visceral fish oil was converted into medium- and long-chain triacylglycerols (MLCT) via enzymatic interesterification, and the effects of this modification on flavor and lipid stability were evaluated under accelerated oxidation conditions at 60 °C. Lipidomics (UPLC-Q-TOF-MS) and flavoromics (HS-SPME-GC-MS) were employed to qualitatively and quantitatively analyze lipid species and volatile flavor compounds, respectively. The results showed that, compared with non-interesterified fish oil (MCTLCT, a blend of medium- and long-chain triglycerides), MLCT produced by enzymatic interesterification of fish oil with coconut oil, exhibited significantly smaller increases in acid and peroxide values. Lipidomic analysis revealed minimal reductions in total fatty acids, glycerolipids, glycerophospholipids, and sterol esters in MLCT, with triacylglycerols, phosphatidylethanolamine, and stigmasterol ester identified as key markers. Volatile analysis indicated that fish oil was the primary contributor to oxidation-related aldehydes, whereas MLCT and MCTLCT were characterized by higher levels of desirable flavor esters. The presence of key odor-active compounds (eugenol and δ-decalactone) and specific aldehydes (nonanal and (E, E)-2,4-decadienal) served as indicators of flavor alteration and lipid oxidation progression of the interesterified fish oil. This study demonstrates that enzymatic interesterification can effectively improve the lipid stability and flavor quality of grass carp oil during storage. These findings offer a scientific basis for enhancing the flavor profile of fish oil processed via enzymatic interesterification.

To investigate the flavor changes of pre-cooked crayfish after frozen storage and reheating, flavor analysis was performed using an electronic nose (E-nose) combined with headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The key flavor substances were then subjected to orthogonal partial least squares-discriminant analysis (OPLS-DA) and relative odor activity value (ROAV) for in-depth exploration. The highest sensory evaluation score was observed in crayfish pre-cooked for 4 min. After frozen storage and reheating, the Y4-D30-F2 group (pre-cooked for 4 min, frozen for 30 days, reheated for 2 min) achieved the highest sensory score. Significantly higher response values were recorded by the E-nose on sensors W1W, W1S, and W2W compared to other sensors, indicating elevated levels of inorganic sulfides, alkanes, aromatic compounds, and organic sulfides in pre-cooked crayfish. GC-MS analysis identified 39 types of volatile flavor compounds in the pre-cooked crayfish, which increased to 75 after frozen storage and reheating. A total of 21 differential volatile compounds with variable importance in projection (VIP)≥1 were screened using the OPLS-DA model. Further ROAV analysis confirmed that compounds such as (E)-2-nonenal, dodecanal, and linalool were the key substances affecting the flavor quality of pre-cooked crayfish. It is concluded that the flavor characteristics of crayfish during storage could be enhanced by appropriately extending pre-cooking time. The composition of volatile flavor compounds was affected by both frozen storage duration and reheating time, prolonging both treatment times increased the variety of flavor substances. The results of this study can provide a scientific basis for flavor regulation of pre-cooked crayfish products during storage.

Changes in lipids in light salt dry-curing (LSD) grass carp muscle stored at 4 degrees C for 15 days were investigated to clarify the effect of LSD on lipid transformation. A total of 1265 lipid molecules from 35 subclasses were identified in the grass carp muscle. LSD promoted lipid conversion in early cold stage (0-6 days) but inhibited it later (6-15 days). Phosphatidylethanolamine (16:1e/22:6), phosphatidylcholine (16:0/20:4) and triacylglycerol (18:0/16:0/20:4) might be biomarkers of inhibited lipid corruption. The metabolisms of glycerophospholipid, fatty acids and arachidonic acid were crucial in restraining lipid transformations. Thiobarbituric acid reactive substances in LSD-pretreated muscle were significantly increased. LSD significantly increased acid lipase and phospholipase activities during early cold stage, but this effect decreased with refrigeration time. The lipid profile of LSD-pretreated grass carp muscle showed no significant change on day 15 of refrigeration. Consequently, LSD inhibited the lipid degradation of grass carp muscle during extended cold storage.

This study comprehensively evaluated the lipid profiles and flavors of fish oils from various grass carp tissues (brain, muscle, skin, viscera, and bone). A total of 103 volatile organic compounds (VOCs), mainly hydrocarbons, aldehydes, and alcohols, and 1051 lipids were identified. VOCs exhibited pronounced tissue-specific differences; 52 key VOCs effectively differentiated the oils, with octanal and (E, E)-2,4-decadienal as major flavor contributors. Molecular docking indicated that OR1D2 strongly binds key VOCs (eugenol, p-cymene, styrene) through π-π/hydrophobic interactions. Lipidomic analysis found glycerophospholipids (GP, 47.15%) and glycerolipids (GL, 39.00%) were predominant. Viscera oil contained the highest polyunsaturated fatty acids (PUFAs, 41.41%), with PUFAs mainly at sn-1,3 in GL and sn-2 in GP. Correlation analysis confirmed strong associations between lipids (phosphatidylethanolamines) and VOCs, suggesting lipids are key precursors for flavor. These findings support the targeted use of fish oil from different tissues to enhance the value of grass carp by-products.

This study explored the dynamic changes in physicochemical properties, volatile organic compounds (VOCs), and lipids of grass carp cubes during light-frying. It aimed to clarify the synergistic mechanisms of lipid oxidation and Maillard reaction in flavor formation. Results showed that increasing frying time at 180 °C significantly reduced moisture content and increased core temperature, lipid oxidation indicators (POV, TBARs), and altered protein secondary structures. Sensory quality varied, texture and color peaked at 110 s, while overall acceptability was best at 90 s. Light-frying drastically altered the VOCs, increasing aldehydes and alcohols, generating new compounds like pyrazines. Lipidomics revealed that light-frying time primarily modulated lipid abundance rather than diversity, with distinct lipid profiles. The interaction between lipid oxidation and the Maillard reaction was crucial for forming characteristic flavors (2-pentylfuran). This study elucidates lipidome-flavorome co-evolution during light-frying, providing a theoretical basis for precise parameter regulation to enhance the quality of aquatic fried products.

Protecting vitamin D3 (VD3) bioactivity and calcium ion solubility in the upper gastrointestinal tract remains challenging. In this study, a microbial transglutaminase (MTGase)-crosslinked fish gelatin-maltodextrin (FG-MD) matrix was developed to co-encapsulate calcium citrate and VD3, and its protective effects during simulated upper gastrointestinal exposure were subsequently evaluated. Our results demonstrated that MTGase cross-linking (0.00-0.30%) significantly enhanced FG-MD functionality via ε-(γ-glutamyl)lysine bonds, attaining a maximum cross-linking efficiency of 75.16%. Thermo-irreversible gels (formed with ≥0.20% MTGase) exhibited remarkable thermal stability and optimized encapsulation efficiency, with encapsulation efficiencies reaching 93% for VD3 and 87% for calcium citrate. These crosslinked matrices effectively prevented acid-induced degradation of VD3 and calcium precipitation, which was also confirmed by FTIR analysis and microscopy examination. Furthermore, in vitro transport studies using Caco-2 cell monolayers showed higher calcium transport efficacy in the hydrolysates compared to free Ca2+ ions. This study offers a promising approach for developing more effective calcium and VD3 supplementation strategies.

This research examined the volatile organic compounds (VOCs), physicochemical characteristics, and microbial communities in refrigerated sauce-braised duck flippers (SDFs). Analysis identified 137 distinct VOCs in SDFs, with eugenol, 1-nonanal, 1-octen-3-ol, linalool, decanal, (E)-2-nonenal, (E)-2-decenal, and ethyl hexanoate emerging as the dominant key VOCs. Significant correlations were observed between these key VOCs and physicochemical parameters including pH, color, springiness and cohesiveness, total viable count (TVC), and total volatile basic nitrogen (TVB-N). Microbial profiling revealed three predominant bacterial phyla and ten dominant genera within the SDFs ecosystem. Notably, sixteen bacterial genera demonstrated strong associations with six characteristic VOCs. To verify the flavor variation patterns in SDFs, refrigeration studies on sauce-braised duck necks revealed substantial reductions in primary key VOCs such as eugenol, linalool, ethyl hexanoate, and 1-octen-3-ol, contrasting with increased concentrations of 1-nonanal during storage, which mirrored the trend observed in SDFs themselves. The results potentially clarify intricate relationships between volatile flavors with physicochemical properties and microbial communities.

Complex microbial communities have an important impact on the flavor of low salt dry-curing (LSD)-pretreated grass carp blocks. Here, the flavors, metabolites, and bacterial diversity of LSD-pretreated fish during cold storage were analyzed using flavor analysis, metabolomics, and high-throughput sequencing to investigate their correlations in detail. LSD promoted the volatile flavor deterioration of grass carp blocks under 6 days of refrigeration but inhibited it under 15 days of refrigeration. Furthermore, 924 metabolites were identified in the refrigerated grass carp blocks, and LSD inhibited the growth of Psychrophilic dominant spoilage microorganisms (Proteobacteria) and promoted microbial abundance (Actinobacteriota, Firmicutes, Bacteroidota, and Cyanobacteria). Correlation analysis revealed that the degradation of phosphatidylcholine connected with the monomonas genus in LSD-pretreated fish blocks played a vital role in inhibiting the key volatile flavor (esters, aldehydes, and alcohols) deterioration. This information is useful for elucidating the inhibition mechanism of LSD on flavor deterioration in refrigerated fish blocks.

This study employed gas chromatography-mass spectrometry (GC-MS) and lipidomic approaches to analyze volatile organic compounds (VOCs) and lipid dynamics in silver carp visceral fish oil during accelerated oxidation at 60 °C. The lipidomic profiling revealed 1362 distinct lipid molecules, encompassing 92 fatty acids. Triglycerides (TGs) underwent degradation in the early oxidation phase (0-6 days), whereas glycerophospholipid breakdown dominated the later stages (9-20 days). Among 44 detected VOCs, six compounds including nonanal, (E,E)-2,4-heptadienal, (E)-2-nonenal, (E)-2-decenal, 1-octen-3-ol, and eugenol were identified as critical flavor contributors based on odor activity values (OAV) exceeding 1.0. Notably, 1-octen-3-ol and (E)-2-decenal were hypothesized to derive from phosphatidylethanolamine (PE), TG, and ceramide (Cer) degradation. Key lipid classes linked to flavor deterioration included PE with odd-chain and unsaturated fatty acids (UFAs), TG rich in polyunsaturated fatty acids (PUFAs), and Cer containing monounsaturated fatty acids (MUFAs). These insights enhance mechanistic understanding of oxidative flavor changes in fish oils.

A rapid fermentation process after enzymolysis pretreatment was applied to prepare shrimp sauce using crayfish heads. The optimal fermentation process through orthogonal experiments was obtained: 35 °C, 25 % koji addition, and 5 % salt addition. During fermentation, the content of amino acid nitrogen reached its maximum value of 7.00 mg/mL at 20 days. The content of volatile base nitrogen was increased to 281.64 mg/100 mL at 30 days. A total of 32 fatty acids were detected in the shrimp sauce, and the oleic acid and pentadecanoic acid existed during 0-9 days of fermentation. A total of 16 free amino acids were detected in shrimp sauce, mainly glutamic acid, leucine, aspartic acid, lysine, and alanine. Flavor and essential amino acids accounted for 51.09 % and 42.79 % at 30 days, respectively. Enzymolysis pretreatment followed by fermentation is a feasible method to prepare high-quality shrimp sauce rich in amino acids and fatty acids from crayfish heads.

The study investigated the spatiotemporal heterogeneity of quality and flavor characteristics in grass carp cubes (GCC) during deep frying. Results revealed distinct layer-specific variations: the inner layer maintained the lowest fat content, A280 (absorbance at 280 nm, intermediate Maillard reaction products), and A420 (absorbance at 420 nm, advanced Maillard reaction products) values while exhibiting the highest moisture and protein content; the middle layer demonstrated the highest carbonyl value and volatile compound concentration (6821.36 μg/kg after 8 min of deep frying); whereas the outer layer showed the lowest peroxide value, protein and moisture content, coupled with the highest fat content and volatile compound diversity (50 species detected after 2 min of deep frying). Metabolomic analysis identified lipids, lipid-like molecules, organic acids, and derivatives as predominant differential metabolites. Additionally, eight KEGG pathways were identified as key metabolic pathways. The findings suggest that both Maillard reactions and lipid oxidation play pivotal roles in flavor development during GCC deep frying.

This study investigated the enhancement of fish gelatin (FG) emulsion stability by microbial transglutaminase (MTG) and three selected polysaccharides including konjac glucomannan (KGM), sodium alginate (SA) and guar gum (GG). Notably, a low-temperature (4 degrees C) incubation strategy was used to promote compact wall formation, while parallel experiments at 50 degrees C and non-crosslinked systems served as controls. The results showed that MTG-polysaccharides significantly improved the stability of FG emulsion in a steady state of 4 degrees C. The synergistic combination of MTG-SA at 4 degrees C observably improved the storage stability of FG emulsion, achieving a 224-fold extension from 9 h to 28 d (672 h) under the ambient temperature. Correspondingly, MTG-SA co-modification at 4 degrees C enhanced FG emulsion ESI by 139.5 %, while MTG-GG improved EAI by 34.6 % under identical conditions. Regardless of polysaccharide types, MTG-polysaccharides at 4 degrees C made FG emulsion the highest apparent viscosity. Three selected polysaccharides markedly reduced FG emulsion droplet size, meanwhile MTGpolysaccharides at 4 degrees C increased absolute zeta potential values, indicating enhanced electrostatic interaction. Furthermore, MTG-polysaccharide co-modified FG emulsions exhibited superior water-holding capacity and surface hydrophobicity, with visibly uniform droplet distribution. In summary, co-modification of three selected polysaccharides (particularly SA) and MTG at 4 degrees C could significantly improve the stability of FG emulsion.