Effect of Bay (Laurus nobilis L.) Essential Oil on Surimi Gels Nutritionally Enhanced with Salmon and Flaxseed Oils

Ugochukwu Anyanwu; Fatimah Alakhrash; Seyed Vali Hosseini; Salam A. Ibrahim; Reza Tahergorabi

doi:10.1080/10498850.2016.1209798

Effect of Bay (Laurus nobilis L.) Essential Oil on Surimi Gels Nutritionally Enhanced with Salmon and Flaxseed Oils

Ugochukwu Anyanwu
, Fatimah Alakhrash
, Seyed Vali Hosseini
, Salam A. Ibrahim
, Reza Tahergorabi

Research output: Contribution to journal › Article › peer-review

11 Scopus citations

Abstract

Bay essential oil (BEO) at 0.5 and 1 g/100 g was added to surimi gels fortified with omega (ω)-3 rich oils. Although the fortification resulted in increased (P < 0.05) susceptibility of surimi to lipid oxidation, 0.5 g/100 g BEO significantly reduced TBARS (P < 0.05). Addition of ω-3 rich oil or BEO improved the texture. Color values of the surimi seafood were improved particularly when BEO was added. Sensory properties, water activity, and pH values were generally within the acceptable range. These results suggest that the incorporation of BEO may allow food manufacturers to nutritionally enhance surimi seafood with beneficial ω-3 rich oils.

Original language	English
Pages (from-to)	431-446
Number of pages	16
Journal	Journal of Aquatic Food Product Technology
Volume	26
Issue number	4
DOIs	https://doi.org/10.1080/10498850.2016.1209798
State	Published - Apr 21 2017

Keywords

Surimi
bay essential oil
lipid oxidation
omega-3 rich oils

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10.1080/10498850.2016.1209798

Cite this

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title = "Effect of Bay (Laurus nobilis L.) Essential Oil on Surimi Gels Nutritionally Enhanced with Salmon and Flaxseed Oils",

abstract = "Bay essential oil (BEO) at 0.5 and 1 g/100 g was added to surimi gels fortified with omega (ω)-3 rich oils. Although the fortification resulted in increased (P < 0.05) susceptibility of surimi to lipid oxidation, 0.5 g/100 g BEO significantly reduced TBARS (P < 0.05). Addition of ω-3 rich oil or BEO improved the texture. Color values of the surimi seafood were improved particularly when BEO was added. Sensory properties, water activity, and pH values were generally within the acceptable range. These results suggest that the incorporation of BEO may allow food manufacturers to nutritionally enhance surimi seafood with beneficial ω-3 rich oils.",

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AU - Anyanwu, Ugochukwu

AU - Alakhrash, Fatimah

AU - Hosseini, Seyed Vali

AU - Ibrahim, Salam A.

AU - Tahergorabi, Reza

PY - 2017/4/21

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AB - Bay essential oil (BEO) at 0.5 and 1 g/100 g was added to surimi gels fortified with omega (ω)-3 rich oils. Although the fortification resulted in increased (P < 0.05) susceptibility of surimi to lipid oxidation, 0.5 g/100 g BEO significantly reduced TBARS (P < 0.05). Addition of ω-3 rich oil or BEO improved the texture. Color values of the surimi seafood were improved particularly when BEO was added. Sensory properties, water activity, and pH values were generally within the acceptable range. These results suggest that the incorporation of BEO may allow food manufacturers to nutritionally enhance surimi seafood with beneficial ω-3 rich oils.

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Effect of Bay (Laurus nobilis L.) Essential Oil on Surimi Gels Nutritionally Enhanced with Salmon and Flaxseed Oils

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Keywords

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