Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega‐3 fatty acids

Abstract

Two different sources of omega-3 fatty acids (fish oil concentrate and menhaden oil) with or without the addition of natural antioxidants (rosemary and green tea) were incorporated into surimi gels at equivalent levels and examined for changes in sensory and physical properties and resistance to oxidation during 9 months of frozen storage. Gels with menhaden oil showed higher acceptance than gels with fish oil concentrate, which displayed a fishy taste that was partially masked by natural antioxidants. Formation of volatile compounds was similar in all samples. Upon heating to form the gel, there was a ca 20-25% decrease in the relative polyene index of the control containing no rosemary or green tea extract. Formulations with menhaden oil containing green tea and rosemary were more stable immediately after cooking; however, a slight pro-oxidant effect occurred during storage. Omega-3 fortified gels were whiter than gels with no added oil. Rosemary and green tea extracts increased yellowness (b * ) and redness (a * ), respectively. Strength increased in all formulations during frozen storage.

Improving the Quality of Fresh Rainbow Trout by Sage Essential Oil and Packaging Treatments

“…During storage, the lower PV was observed for sage oil and vacuum-packaging treated groups. Similar findings were reported by other researchers (Quitral et al 2009;Shahidi et al 1995 andPerez-Mateos et al 2006).…”

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

“…The crab flavour was a water-miscible liquid. The above levels of functional additives were found in previous studies as optimal for gelation of fish muscle protein and consequently texture development as well as closely resembling commercial surimi-based seafood products (Chen & Jaczynski, 2007a,b;Pérez-Mateos, Boyd, and Lanier, 2004;Pérez-Mateos, Lanier, and Boyd, 2006;Taskaya, Chen, Beamer, and Jaczynski, 2009;Taskaya, Chen, and Jaczynski, 2009;. Thus, the following x-3 PUFA-rich oils were added to surimi paste: (1) corn oil was obtained from a local, chain grocery supermarket (The Kroger Co., Cincinatti, OH), (2) flaxseed oil was obtained from Jedwards International Inc. (Quincy, MA), (3) algae oil (DHAS) was obtained from Martek Biosciences (Columbia, MD), (4) menhaden oil (Omega Pure 8042TE) was obtained from Omega Pure (Reedsville, VA), (5) krill oil (4225F) was obtained from Enzymotec USA Inc. (Springfield, NJ) and (5) blend (Flaxseed:Algae:Krill, 8:1:1).…”

“…Final moisture content was adjusted to 79 g/100 g by adding ice to the paste along with standard functional additives. The x-3 PUFA-rich oils (see below) were added at 9 g/100 g by replacing ice (1:1) added to the surimi paste (Park, 2005b;Pérez-Mateos, Boyd, & Lanier, 2004;Pérez-Mateos, Lanier & Boyd, 2006). One treatment without added oil was the control.…”

Phenolic Antioxidants Identified by ESI-MS from Yerba Maté (Ilex paraguariensis) and Green Tea (Camelia sinensis) Extracts

“…These compounds, present in the regular diet, might be beneficial to human health by lowering the incidence of cancer and cardiovascular diseases [1,2]. They could also be employed in food processing as natural antioxidants in order to prevent lipid peroxidation, one of the main causes of food deterioration [3][4][5][6].…”

“…To prevent and retard lipid oxidation, synthetic antioxidants such as BHA and BHT are usually employed as preservatives by the food industry. The replacement of these synthetic antioxidants by plant extract sources of natural antioxidants is a public health concern and subject of several research projects [3][4][5][6].…”