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Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute.
Food Chem. 2013 Nov 01; 141(1):201-8.FC

Abstract

Most Western populations have insufficient intake of fibre and ω-3 polyunsaturated fatty acids (PUFAs), while sodium intake greatly exceeds the recommended maximum. Surimi seafood is not currently fortified with these nutraceutical ingredients. Alaska pollock surimi seafood was developed with salt substitute and fortified with either 6g/100g of fibre or 10 g/100g of ω-3 oil (flax:algae:menhaden, 8:1:1) or fibre+ω-3 oil (6g/100g of fibre+10 g/100g of ω-3 oil). The objective was to determine effects of the dietary fortification on physicochemical properties of surimi. Fortification with either dietary fibre or ω-3 oil alone or in combination enhanced (P<0.05) rheological and textural characteristics. The combined fortification had a synergistic effect on rheological properties. This indicates greater gelation of surimi in the presence of fibre+ω-3 oil, suggesting their interaction with surimi myofibrillar proteins. Fibre results in protein dehydration increasing protein concentration; while oil is immobilised by protein filling void spaces in the gel matrix. Differential scanning calorimetry showed that fibre and ω-3 oil did not interfere with normal denaturation of surimi proteins. Colour properties were only slightly affected (P<0.05). Fortification of surimi with fibre and ω-3 oil resulted in a quality product that could be useful in developing surimi products with nutritional benefits.

Authors+Show Affiliations

West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506, USA.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

23768348

Citation

Debusca, Alicia, et al. "Interactions of Dietary Fibre and Omega-3-rich Oil With Protein in Surimi Gels Developed With Salt Substitute." Food Chemistry, vol. 141, no. 1, 2013, pp. 201-8.
Debusca A, Tahergorabi R, Beamer SK, et al. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute. Food Chem. 2013;141(1):201-8.
Debusca, A., Tahergorabi, R., Beamer, S. K., Partington, S., & Jaczynski, J. (2013). Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute. Food Chemistry, 141(1), 201-8. https://doi.org/10.1016/j.foodchem.2013.02.111
Debusca A, et al. Interactions of Dietary Fibre and Omega-3-rich Oil With Protein in Surimi Gels Developed With Salt Substitute. Food Chem. 2013 Nov 1;141(1):201-8. PubMed PMID: 23768348.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute. AU - Debusca,Alicia, AU - Tahergorabi,Reza, AU - Beamer,Sarah K, AU - Partington,Susan, AU - Jaczynski,Jacek, Y1 - 2013/03/07/ PY - 2012/09/26/received PY - 2013/01/07/revised PY - 2013/02/26/accepted PY - 2013/6/18/entrez PY - 2013/6/19/pubmed PY - 2014/1/1/medline SP - 201 EP - 8 JF - Food chemistry JO - Food Chem VL - 141 IS - 1 N2 - Most Western populations have insufficient intake of fibre and ω-3 polyunsaturated fatty acids (PUFAs), while sodium intake greatly exceeds the recommended maximum. Surimi seafood is not currently fortified with these nutraceutical ingredients. Alaska pollock surimi seafood was developed with salt substitute and fortified with either 6g/100g of fibre or 10 g/100g of ω-3 oil (flax:algae:menhaden, 8:1:1) or fibre+ω-3 oil (6g/100g of fibre+10 g/100g of ω-3 oil). The objective was to determine effects of the dietary fortification on physicochemical properties of surimi. Fortification with either dietary fibre or ω-3 oil alone or in combination enhanced (P<0.05) rheological and textural characteristics. The combined fortification had a synergistic effect on rheological properties. This indicates greater gelation of surimi in the presence of fibre+ω-3 oil, suggesting their interaction with surimi myofibrillar proteins. Fibre results in protein dehydration increasing protein concentration; while oil is immobilised by protein filling void spaces in the gel matrix. Differential scanning calorimetry showed that fibre and ω-3 oil did not interfere with normal denaturation of surimi proteins. Colour properties were only slightly affected (P<0.05). Fortification of surimi with fibre and ω-3 oil resulted in a quality product that could be useful in developing surimi products with nutritional benefits. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23768348/Interactions_of_dietary_fibre_and_omega_3_rich_oil_with_protein_in_surimi_gels_developed_with_salt_substitute_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00274-4 DB - PRIME DP - Unbound Medicine ER -