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

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

doi:10.1016/j.foodchem.2011.05.044

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

Food Chem. 2011 Dec 1;129(3):912-9. doi: 10.1016/j.foodchem.2011.05.044. Epub 2011 May 12.

Authors

Brittney N Pietrowski¹, Reza Tahergorabi¹, Kristen E Matak¹, Janet C Tou¹, Jacek Jaczynski²

Affiliations

¹ West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA.
² West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA. Electronic address: Jacek.Jaczynski@mail.wvu.edu.

PMID: 25212318
DOI: 10.1016/j.foodchem.2011.05.044

Abstract

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.

Keywords: Algae oil; Flaxseed oil; Krill oil; Menhaden oil; Nutraceutical food products; Surimi; ω-3 Polyunsaturated fatty acids.