TY - JOUR
T1 - Chemical properties of surimi seafood nutrified with ω-3 rich oils
AU - Pietrowski, Brittney N.
AU - Tahergorabi, Reza
AU - Matak, Kristen E.
AU - Tou, Janet C.
AU - Jaczynski, Jacek
PY - 2011/12/1
Y1 - 2011/12/1
N2 - 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 nutrification did not affect texture. Colour properties of ω-3 PUFAs nutrified surimi seafood were generally improved except when krill oil or blend was added. This study demonstrates that nutritional value of surimi seafood can be enhanced with concurrent improvement of colour and without affecting texture. © 2011 Elsevier Ltd. All rights reserved.
AB - 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 nutrification did not affect texture. Colour properties of ω-3 PUFAs nutrified surimi seafood were generally improved except when krill oil or blend was added. This study demonstrates that nutritional value of surimi seafood can be enhanced with concurrent improvement of colour and without affecting texture. © 2011 Elsevier Ltd. All rights reserved.
KW - ω-3 Polyunsaturated fatty acids
KW - Algae oil
KW - Flaxseed oil
KW - Krill oil
KW - Menhaden oil
KW - Nutraceutical food products
KW - Surimi
UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79960193309&origin=inward
UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=79960193309&origin=inward
U2 - 10.1016/j.foodchem.2011.05.044
DO - 10.1016/j.foodchem.2011.05.044
M3 - Article
SN - 0308-8146
VL - 129
SP - 912
EP - 919
JO - Food Chemistry
JF - Food Chemistry
IS - 3
ER -