The effects of nutrification with o-3 polyunsaturated fatty acids on Alaska pollock (Theragra chalcogramma) surimi seafood

Surimi-based seafood products are generally accepted and enjoyed worldwide. The U.S. consumption increased in the early 1980s; however, it leveled thereafter. Food products nutrified with o-3 polyunsaturated fatty acids (PUFAs) are increasing in consumer demand due to the demonstrated health benefits. In the present study, surimi seafood was nutritionally-enhanced with o-3 PUFA-rich oils (flaxseed, algae, menhaden, krill and blend, which consisted of flaxseed:algae:krill, 8:1:1). The objectives were to (1) obtain a chemical characterization of FA composition and oxidation, (2) determine physiochemical properties (color and texture), (3) determine viscoelasticity (G'), and (4) determine thermal denaturation of the nutritionally enhanced surimi seafood. Oil addition resulted in increased (P<0.05) concentration of total o-3 FAs in surimi seafood; however, the concentration of alpha-linolenic (ALA, 18:3o-3), eicosapentaenoic (EPA, 20:5o-3), and docosahexaenoic (DHA, 22:6o-3) acids depended on which oil was added. The o-3 PUFAs nutrification resulted in increased (P<0.05) lipid oxidation of surimi seafood, but was still within ranges acceptable to consumers. Texture analysis (texture profile analysis, Kramer shear and torsion test) showed that nutrification with o-3 PUFA-rich oils did not affect texture. Color properties (L*a*b*) of o-3 PUFAs nutrified surimi seafood were generally improved (P<0.05) except when krill or blend oils were added. Viscoelasticity (G'), or gelling, improved with the addition of o-3 PUFA-rich oils to surimi seafood. Differential scanning calorimetry thermograms were similar between all experimental treatments and the control (no oil). This study demonstrates nutritional value of surimi seafood can be enhanced with concurrent improvement of color and gelation without affecting texture.