Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels

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dc.contributor.authorTolasa, Sebnem
dc.contributor.authorLee, Chong M.
dc.contributor.authorCakli, Sukran
dc.date.accessioned2019-10-27T21:18:24Z
dc.date.available2019-10-27T21:18:24Z
dc.date.issued2010
dc.departmentEge Üniversitesien_US
dc.description.abstractThe objective of the study was to compare the dispersion and oxidative stability of omega-3 fatty acid oil in high-and low-quality surimi gels during 4-mo refrigerated and frozen storage. Low-quality surimi was prepared by subjecting Alaska pollock surimi to 7 freeze-thaw cycles. Surimi gels were prepared with 4% modified starch, 2% salt, and 0.5% or 1% algal DHA or concentrated fish EPA-DHA oil, and stored at -18 or 3 degrees C for 4 mo after being vacuumed packed and pasteurized. The effect of surimi gel properties on oil dispersion was examined using light microscopy equipped with image process software. The extent of lipid oxidation was monitored by thiobarbituric acid reactive substances (TBARS), peroxide value (PV), and fatty acid methly esters (DHA and EPA). Very fine and uniform oil dispersion was observed in the high-quality surimi gel with the average droplet size of 12.37 mu m(2) and dispersion of 1.73 x 10(-3) droplets/mu m(2) compared to 84.32 mu m(2) and 0.57 x 10(-3) droplets/mu m(2) in the low-quality gel. Throughout the 4 mo storage, TBARS and PV of high-quality surimi gel were significantly (P < 0.05) lower than those of low-quality surimi gel. The decreases in omega-3 fatty acids in the high-quality surimi gels were lower than those in the low-quality surimi gels under both storage conditions. Results confirm that a highly cohesive gel matrix is required to have a fine dispersion and oxidative stability of omega-3 fatty acids in the surimi gel system. Practical Application: Uniform dispersion and oxidative stability of omega-3 fatty acid oil can be achieved in the highly cohesive surimi gel system without use of antioxidants. This suggests that surimi can be used as a protein-based carrier in developing high omega-3 fatty acids-containing seafood products.en_US
dc.description.sponsorshipRhode Island Agricultural Experiment Stationen_US
dc.description.sponsorshipContribution nr 5211 of the College of the Environment and Life Sciences, Univ. of Rhode Island with support from the Rhode Island Agricultural Experiment Station. We would like to thank Trident Seafoods for providing surimi, Martek Biosciences Corp. and Ocean Nutrition Canada for algal DHA and concentrated fish oil, and Natl. Starch for starch samples.en_US
dc.identifier.doi10.1111/j.1750-3841.2010.01560.xen_US
dc.identifier.endpageC310en_US
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue3en_US
dc.identifier.pmid20492284en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpageC305en_US
dc.identifier.urihttps://doi.org/10.1111/j.1750-3841.2010.01560.x
dc.identifier.urihttps://hdl.handle.net/11454/43977
dc.identifier.volume75en_US
dc.identifier.wosWOS:000276353000045en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEPA and DHAen_US
dc.subjectoil dispersionen_US
dc.subjectomega-3 fatty acidsen_US
dc.subjectoxidative stabilityen_US
dc.subjectsurimi gelen_US
dc.titlePhysical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gelsen_US
dc.typeArticleen_US

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