Stability of Omega-3 Fatty Acids in Fortified Surimi Seafoods during Chilled Storage

Abstract

Physical, chemical and sensory properties of cooked surimi seafood gels (crab analog) fortified with omega-3 fatty acids (FA) were monitored during chilled storage. Three sources of stabilized omega-3 FA (fish oil concentrate, menhaden oil, and a purified marine oil) were each incorporated into gels to an omega-3 FA content of 1.5% or 2.5%, wt/wt. Omega-3 FA stability, development of off-flavors, and changes in color and texture were monitored during chilled storage for two months. Gels with fish oil concentrate developed fishy flavor and aroma within 30 days and were eliminated from the study. Gels containing menhaden oil and purified marine oil exhibited little change in sensory properties or oxidation products throughout two months of storage. Relative polyene index values (ratio of polyunsaturated to saturated fatty acids) indicated that the omega-3 FA were stable at both levels of addition. Omega-3 fortified gels were whiter than control gels and gel texture was modify when adding menhaden and purified oil but not significantly affected by level of omega-3 addition. KEYWORDS omega-3, surimi, lipid stability, chilled storage .

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

“…Shear strain generally confirmed cohesiveness determined with texture profile analysis (TPA) ( Table 4). Pérez-Mateos et al (2004) reported similar results for gels with menhaden oil. Kramer shear force values confirmed (P > 0.05) torsion shear stress, except gels with blend oil which had slightly higher (P < 0.05) Kramer shear force (Fig.…”

“…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.…”

Salt substitution in surimi seafood and its effects on instrumental quality attributes

“…Crabflavored surimi seafood typically contains crab flavor. Watersoluble crab flavor (F-11019, Activ International, Mitry-Mory Cedex, France) was added to the surimi paste at 3.7 g/100 g (Perez-Mateos, Boyd, & Lanier, 2004). Surimi paste with added ice, SiO 2 , and crab flavor was mixed in the universal food processor (Model UMC5, Stephan Machinery Corp., Columbus, OH) at low speed for 1 min.…”

Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation

“…The above levels of functional additives were found in previous studies as optimal for gelation of fish muscle protein isolate and consequently texture development as well as closely resembling commercial surimi-based seafood products (Park, 2005;Perez-Mateos, Boyd, & Lanier, 2004;Taskaya, Chen, & Jaczynski, 2010). A 0.5 g/100 g of titanium dioxide (TiO 2 ) [Titanium (IV) oxide, SigmaeAldrich, Inc., St. Louis, MO] was also added to the paste (Tahergorabi et al, 2011a.…”