التفاصيل البيبلوغرافية
| العنوان: |
Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties. |
| المؤلفون: |
Wang, Hao ‐ Lun, Chou, Chung ‐ Hsi, Yu, Yu ‐ Shan, Hsu, Chin ‐ Lin, Wang, Sheng ‐ Yao, Ko, Yi ‐ Feng, Chen, Yi ‐ Chen |
| المصدر: |
Journal of the Science of Food & Agriculture; Mar2016, Vol. 96 Issue 5, p1609-1617, 9p |
| مصطلحات موضوعية: |
MANUFACTURED products, SURIMI, FATTY acids, CARBOXYLIC acids, FISHERY products |
| مستخلص: |
BACKGROUND The meat of spent hens is hard to use owing to its small amount and poor quality. A washing process to remove sarcoplasmic proteins and other impurities can prolong the shelf life of surimi-like products. Owing to the benefits of omega-3 polyunsaturated fatty acids ( ω-3 PUFAs), functional foods fortified with ω-3 PUFAs are increasingly being marketed. Hence, in this study, ω-3 FA-fortified chicken surimi was manufactured, and how to ameliorate its lipid peroxidation during frozen storage was investigated. RESULTS A 0.10% (w/v) solution of sodium chloride ( NaCl) instead of distilled water in the third washing step decreased ( P < 0.05) myofibrillar protein loss and moisture content of spent hen breast protein recoveries. Oil droplets in fish, flaxseed or soybean oil-added chicken surimi were well distributed. Moreover, flaxseed oil addition increased ( P < 0.05) total ω-3 FAs and ω-3/ ω-6 FA ratio, while only fish oil provided long-chain PUFAs. Oil addition decreased ( P < 0.05) hardness and gumminess of chicken surimi, while flaxseed oil resulted in more ( P < 0.05) yellow surimi than fish and soybean oil. Fish oil-added samples showed higher ( P < 0.05) lipid oxidation than flaxseed or soybean oil-added samples under −15 to −10 °C storage, but α-tocopherol addition ameliorated it. CONCLUSION A novel semi-manufactured chicken surimi product with nutritional benefits could be developed by fortification with fish or flaxseed oil. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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