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Chemical properties of surimi seafood nutrified with ω-3 rich oils.pdf

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Chemical properties of surimi seafood nutrified with ω-3 rich oils

Food Chemistry 129 (2011) 912–919Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier .com/locate / foodchemChemical properties of surimi seafood nutrified with x-3 rich oils Brittney N. Pietrowski, Reza Tahergorabi, Kristen E. Matak, Janet C. Tou, Jacek Jaczynski ? West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA a r t i c l e i n f o a b s t r a c tArticle history: Received 29 December 2010 Received in revised form 14 March 2011 Accepted 5 May 2011 Available online 12 May 2011 Keywords: Surimi Nutraceutical food products x-3 Polyunsaturated fatty acids Flaxseed oil Menhaden oil Algae oil Krill oil0308-8146/$ - see front matter 2011 Elsevier Ltd. A doi:10.1016/j.foodchem.2011.05.044 ? Corresponding author. Tel.: +1 304 293 1893; fax E-mail address: Jacek.Jaczynski@ (J. JSurimi-based seafood products are widely accepted and enjoyed worldwide. The US consumption increased in 1980s; however, it leveled thereafter. Food products nutrified with x-3 polyunsaturated fatty acids (PUFAs) are in increasing demand due to demonstrated health benefits. Currently, surimi sea- food is not nutrified with x-3 PUFAs. In the present study, surimi seafood was nutritionally-enhanced with x-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 x-3 FAs in surimi seafood; however, the concentration of a-linolenic (ALA, 18:3x-3), eicosapentaenoic (EPA, 20:5x-3) and docosahexaenoic (DHA, 22:6x-3) acids depended on which oil was added. Although the x-3 PUFAs nutrification resulted in increased (P 0.05) suscepti- bility of surimi seafood to lipid oxidation, it was within ranges acceptable to consumers. Texture an