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

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

doi:10.1016/j.foodchem.2011.05.044

Cited by 86 publications

(84 citation statements)

References 35 publications

(37 reference statements)

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“…There is increasing study on the fortification of food products with ω-6 polyunsaturated fatty acids (ω-6 PUFAs) and especially ω-3 polyunsaturated fatty acids (ω-3 PUFAs). The ω-3 PUFAs decrease inflammatory markers, blood pressure and triglycerides, which are established risk factors for cardiovascular disease (Pietrowski et al, 2011;Rymer and Givens, 2005). Ni-Eidhin et al (2003) provided a comprehensive review of the health benefits associated with ω-3 PUFAs differentiating specific a-linolenic (ALA, C18:3, ω-3), eicosapentaenoic (EPA,20:5, and docosahexaenoic (DHA,22:6, acids and demonstrated that EPA and DHA can be produced in humans by the sequential elongation and desaturation of ALA.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and oxidative evolution of Sacha Inchi (<em>Plukentia volubilis</em> L.) oil from Xishuangbanna (China)

Liu

Zhang

et al. 2014

Grasas y Aceites

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SUMMARY: Sacha Inchi oil was studied for its physicochemical characteristics, chemical composition, radical scavenging activity and storage stability. The fatty acid composition was studied by gas chromatography-flame ionization (GC-FID) and the analysis showed that the oil is highly enriched in a-linolenic (43.5%) and linoleic (39.6%) acids. The tocopherol content in the oil analyzed by high performance liquid chromatography/ ultraviolet-visible detector (HPLC/UV-VIS) was also high (161.87 mg.100 g -1). Both DPPH and ABTS assays detected relatively high radical scavenging activity. After twelve months of storage, the oil showed relatively good storage stability. The results will help guide further investigation of the health benefits of Sacha Inchi oil for the population and the development of better edible oil products and nutraceuticals. ). Los ensayos de DPPH y ABTS detectaron actividad captadora de radicales relativamente alta. Tras doce meses de almacenamiento los aceites mostraron una relativamente buena estabilidad. Los resultados ayudarán a orientar investigación adicional sobre los beneficios para la salud del aceite de Sacha Inchi para la población y al desarrollo de mejores productos de aceites comestibles y nutracéuticos.

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Section: Introductionmentioning

confidence: 99%

Chemical composition and oxidative evolution of Sacha Inchi (<em>Plukentia volubilis</em> L.) oil from Xishuangbanna (China)

Liu

Zhang

et al. 2014

Grasas y Aceites

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“…It is a functional ingredient and contains myofibrillar proteins and added cryoprotectants (Pietrowski et al, 2011). Good manufacturing practices have been observed during its production.…”

Section: Surimi Consumptionmentioning

confidence: 99%

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Mol¹,

Erdogan²,

Alakavuk³

et al. 2015

Turk. J. Fish. Aquat. Sci.

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This survey was carried out to measure the knowledge and attitudes of dietitians regarding seafood consumption and common processing/preservation technologies. It was also aimed to compare knowledge of dietitians with the other respondents, educated in other sciences. Eighty-five of the respondents were educated in nutrition science (dietitian) and 221 in other sciences (non-dietitian=ND). Opinions of the respondents were generally dependent of being a dietitian (p<0.05). Dietitians were generally against or not recommending the consumption of mussels, lakerda, salted and smoked seafood, while non-dietitians more prone to their consumption. On the other hand, dietitians had a more positive approach to the consumption of canned and frozen seafood, fish oil, surimi, sous-vide and MAP-packed seafood, spirulina, and aquaculture fish than the NDs. It was seen that, most of the processed seafoods are not known by the substantial part of the respondents. Receiving high percentages of the answer "I don't know what it is" from the dietitians was remarkable, and indicated their ignorance.As a result, the need of dietitian education on seafood products and common processing/preservation technologies was determined. Since dietitians guide consumer preferences, their education may help to achieve a better guided consumer and to improve market recognition of seafood.Keywords: Anket, gıda tüketim sıklığı; balık tüketimi, diyet. Diyetisyenlerin Su Ürünlerinin Tüketimi ve İşleme/Muhafaza Yöntemleri Konusundaki Yaklaşımları ve Bilgi Düzeyleri ÖzetBu anket çalışması diyetisyenlerin su ürünleri tüketimi ve yaygın kullanılan işleme /muhafaza teknolojileri hakkındaki bilgi ve yaklaşımlarını değerlendirmek üzere yapılmıştır. Diyetisyenlerin bilgi düzeyinin başka bilim dallarında eğitilmiş kişilerle karşılaştırılması da amaçlanmıştır. Ankete katılanların 85'i beslenme alanında (diyetisyen); 221'i ise diğer alanlarda eğitilmiş (diyetisyen olmayan=ND) kişilerdir. Anket katılımcılarının fikirleri genellikle diyetisyen olmalarına bağlı bulunmuştur (P<0.05). Diyetisyenler genellikle midye, lakerda, tuzlanmış ve dumanlanmış su ürünlerinin tüketilmesine karşıyken, diyetisyen olmayanlar bunların tüketilmesi konusunda daha açık görüşlüdür. Diğer yandan, diyetisyenler konserve ve donmuş su ürünleri, balık yağı, surimi, sous-vide ve MAP paketlenmiş su ürünleri, spirulina ve çiftlik balığı tüketimine ND'lerden daha olumlu yaklaşmışlardır. İşlenmiş su ürünlerinin çoğunun anket katılımcılarının önemli bir kısmı tarafından bilinmediği görülmüştür. Diyetisyenlerden büyük oranda "Bunun ne olduğunu bilmiyorum" cevabının alınması dikkat çekici olup, onların bu konudaki bilgi yetersizliğini göstermektedir.Sonuç olarak, diyetisyenlerin su ürünleri ve yaygın olarak kullanılan işleme/muhafaza teknolojileri konusunda eğitilmelerinin gerekliliği tespit edilmiştir. Diyetisyenler tüketici tercihlerini yönlendirdiklerinden, onların eğitilmesi tüketicinin daha iyi yönlendirilmesi ve su ürünleri pazarında farkındalığın artırılması açısından yararlı...

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“…Fish-meat gels are highly demanded in food industry because of the ease of utilization for imitate seafood products as well as food additive for increased nutritious values [21].…”

Section: Introductionmentioning

confidence: 99%

“…Surimi production is usually carried out in bulk amount and produced surimi is shipped to smaller factories to be utilized in manufacturing the surimi-based seafood. In this context, although the properties of raw surimi is to be at a certain desired level, physiochemical properties of the final product harness a higher importance as it will be the one to be commercially available widely.Fish-meat gels are one of the mainly desired surimi-based products, a base for other commercial products, which is prepared by salting and heating of surimi into gel-like form.Fish-meat gels are highly demanded in food industry because of the ease of utilization for imitate seafood products as well as food additive for increased nutritious values [21].Most of the commercial products demand white-meat fish more compared to other fish species which makes the industry depending on the white-meat fish forage [7,18].Alaska Pollock is one of the most desired white-meat fish due to its high quality meat in terms of taste and texture [10]. On the other hand increased demand for surimi-based foods has resulted in a decline for the availability of fish meat, particularly due to overfishing.…”

mentioning

confidence: 99%

Physicochemical Properties of Fish-meat Gels Prepared from Farmed-fish

Kim¹,

Kim²,

Karadeniz³

et al. 2015

Journal of Life Science

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Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90°C for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.Key words : Alaska Pollock, aquaculture, farmed-fish, fish-meat gel, surimi *Corresponding author *Tel : +82-51-999-5429, Fax : +82-51-999-5457 *E-mail : cskong@silla.ac.kr This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. IntroductionSurimi is a Japanese word to define the washed and minced deboned fish meat with some preservatives such as sorbitol, sucrose and polyphosphates [20,27]. Quality of the produced surimi is defined by the rheological properties that are varying depending on the fish species, meat quality, salt content, additives and processing methods [11]. Surimi is mainly used for the manufacture of seafood substitute products to imitate the more expensive ones such as crab legs and fish fillet. Surimi-based foods have been consumed worldwide due to their high nutritious properties along with affordable prices. Surimi production is usually carried out in bulk amount and produced surimi is shipped to smaller factories to be utilized in manufacturing the surimi-based seafood. In this context, although the properties of raw surimi is to be at a certain desired level, p...

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

Cited by 86 publications

References 35 publications

Chemical composition and oxidative evolution of Sacha Inchi (<em>Plukentia volubilis</em> L.) oil from Xishuangbanna (China)

Chemical composition and oxidative evolution of Sacha Inchi (<em>Plukentia volubilis</em> L.) oil from Xishuangbanna (China)

Untitled

Physicochemical Properties of Fish-meat Gels Prepared from Farmed-fish

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