The Chemical Composition and Oxidative Stability of Alaska Commercial Salmon Oils

Oliveira, Alexandra; Lapis, Trina J.; Popp, Tobias; Himelbloom, Brian H.; Smiley, Scott; Bechtel, Peter J.; Crapo, Charles A.

doi:10.4027/sffpb.2010.20

Cited by 2 publications

(4 citation statements)

References 22 publications

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“…Oliveira et al . () previously reported the FA profile of wild Alaska salmon oil used in the pink salmon sausage formulation, which is in close agreement to data provided by Alaska Protein Recovery ().…”

Section: Resultssupporting

confidence: 86%

“…The contents of other FA in coconut oil reported by Gunstone (2004) are 7% (10:0), 48% (12:0), 16% (14:0), 9% (16:0), 2% (18:0), 7% (18:1) and 2% (18:2), all of which are similar to data shown in Table 3. Oliveira et al (2010) previously reported the FA profile of wild Alaska salmon oil used in the pink salmon sausage formulation, which is in close agreement to data provided by Alaska Protein Recovery (2013).…”

Section: Fa and Ffa Analysessupporting

confidence: 88%

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Development and Characterization of Fish Sausages Supplemented with Salmon Oil

Oliveira

Himelbloom

Montazeri

et al. 2013

Journal of Food Processing and Preservation

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Fish sausage formulation included pale-meat pink salmon (Oncorhynchus gorbuscha), wild salmon oil and extra-virgin coconut oil as lipid sources, wholegrain oats as texturizer, natural spices, salt, brown sugar and sodium polyphosphate. Uncooked and smoked sausages were evaluated for their nutritional value, microbial load, color and texture. Hot smoke processing caused a 6% reduction in the moisture content of the uncooked product (69% w/w), an increase in the product's Allo-Kramer shear value, and a reduction in bacterial counts to less than 2 log cfu/g. In one link serving size, the fat and n-3 polyunsaturated fatty acid contents were 6.45 and 6.89% w/w and 837 and 891 mg for uncooked and smoked sausages, respectively. Salmon sausages are low in fat and a good source of healthy lipids and marine proteins. The products were created to meet consumers' demand for functional foods that do not contain land-based animal ingredients.

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Section: Resultssupporting

confidence: 86%

Section: Fa and Ffa Analysessupporting

confidence: 88%

Development and Characterization of Fish Sausages Supplemented with Salmon Oil

Oliveira

Himelbloom

Montazeri

et al. 2013

Journal of Food Processing and Preservation

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“…Table 2 shows the fatty acid profile for SO, which was typical of commercial Alaska SO (Oliveira et al. 2010 ). The fatty acid profiles of canned bright and dark pink salmon are also presented in Table 2 .…”

Section: Resultsmentioning

confidence: 99%

“…SO produced in Alaska contains about 65–93 mg/g oil EPA and 74–102 mg/g oil DHA (Oliveira et al. 2010 ), and is the only optional ingredient other than salt permitted by the standard of identity for canned Pacific salmon by the Code of Federal Regulation (21 CFR 161.70) (United States Food and Drug Administration 2010 ). Adding SO to canned Alaska pink salmon will boost the lipid content of heavily watermarked fish, or pale-meat pink salmon, improving its nutritional value and product consistency.…”

Section: Introductionmentioning

confidence: 99%

Supplementing long‐chain n‐3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil

Lapis

Oliveira

Crapo

et al. 2012

Food Science & Nutrition

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Establishing n-3 polyunsaturated fatty acid contents in canned wild Alaska pink salmon products is challenging due to ample natural variation found in lipid content of pink salmon muscle. This study investigated the effect of adding salmon oil (SO) to canned pink salmon produced from fish exhibiting two opposite degrees of skin watermarking, bright (B) and dark (D). Specific goals of the study were to evaluate the benefits of adding SO to canned pink salmon with regard to nutritional value of the product, sensory characteristics, and the oxidative and hydrolytic stability of the lipids over thermal processing. Six groups of canned pink salmon were produced with variable levels of SO, either using bright (with 0, 1, or 2% SO) or dark (with 0, 2, or 4% SO) pink salmon. Compositional analysis revealed highest (P < 0.05) lipid content in sample B2 (8.7%) and lowest (P < 0.05) lipid content in sample D0 (3.5%). Lipid content of samples B0, B1, D2, and D4 was not significantly different (P > 0.05) ranging from 5.7% to 6.8%. Consequently, addition of SO to canned pink salmon allowed for consistent lipid content between bright and dark fish. Addition of 1% or 2% SO to canned bright pink salmon was not detrimental to the sensory properties of the product. It is recommended that canned bright pink salmon be supplemented with at least 1% SO, while supplementation with 2% SO would guarantee a minimum quantity of 1.9 g of n-3 fatty acids per 100 g of product. Addition of 4% SO to canned dark pink salmon was detrimental to product texture and taste, while supplementation with 2% SO did not negatively affect sensorial properties of the product. Accordingly, canned dark pink salmon should be supplemented with 2% SO so that a minimum n-3 fatty acids content of 1.5 g per 100 g of product.

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The Chemical Composition and Oxidative Stability of Alaska Commercial Salmon Oils

Cited by 2 publications

References 22 publications

Development and Characterization of Fish Sausages Supplemented with Salmon Oil

Development and Characterization of Fish Sausages Supplemented with Salmon Oil

Supplementing long‐chain n‐3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil

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