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Chemical Properties of Surimi Seafood Nutrified with ω-3 Rich Oils by Brittney N. Pietrowski; Reza Tahergorabi; Kristen E. Matak; Janet C. Tou; Jacek Jaczynski is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Chemical Properties of Surimi Seafood Nutrified with ω-3 Rich Oils about?

Surimi-based seafood products are widely accepted and enjoyed worldwide. The US consumption increased in 1980s; however, it leveled thereafter. Food products nutrified with ω-3 polyunsaturated fatty acids (PUFAs) are in increasing demand due to demonstrated health benefits. Currently, surimi seafood is not nutrified with ω-3 PUFAs. In the present study, surimi seafood was nutritionally-enhanced with ω-3 PUFAs-rich oils (flaxseed, algae, menhaden, krill, and blend). The objectives were (1) chemical characterization of FA composition and oxidation, and (2) determination of physicochemical properties (colour and texture) of the nutritionally-enhanced surimi seafood. Oil addition resulted in increased (P<0.05) concentration of total ω-3 FAs in surimi seafood; however, the concentration of α-linolenic (ALA, 18:3ω-3), eicosapentaenoic (EPA, 20:5ω-3) and docosahexaenoic (DHA, 22:6ω-3) acids depended on which oil was added. Although the ω-3 PUFAs nutrification resulted in increased (P<0.05) susceptibility of surimi seafood to lipid oxidation, it was within ranges acceptable to consumers. Texture analysis (texture profile analysis, Kramer shear and torsion test) showed that ω-3 PUFAs nutrif

Who reads Chemical Properties of Surimi Seafood Nutrified with ω-3 Rich Oils?

Author

Brittney N. Pietrowski; Reza Tahergorabi; Kristen E. Matak; Janet C. Tou; Jacek Jaczynski

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2011

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)