Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute

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• 作者：Alicia Debusca^a ; Reza Tahergorabi^b ; Sarah K. Beamer^a ; Susan Partington^a ; Jacek Jaczynski^a ; ^{Jacek.Jaczynski@mail.wvu.edu}
• 关键词：Surimi ; Gelation ; Endothermic transitions ; Ingredient interactions ; Dietary fibre ; Salt substitute ; Fish oil ; Algal oil ; Flaxseed oil ; Omega-3 fatty acids ; Functional food ; Nutraceutical food ; Food product development
• 刊名：Food Chemistry
• 出版年：2013
• 出版时间：1 November, 2013
• 年：2013
• 卷：141
• 期：1
• 页码：201-208
• 全文大小：776 K

文摘

Most Western populations have insufficient intake of fibre and ¦Ø-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 6 g/100 g of fibre or 10 g/100 g of ¦Ø-3 oil (flax:algae:menhaden, 8:1:1) or fibre + ¦Ø-3 oil (6 g/100 g of fibre + 10 g/100 g of ¦Ø-3 oil). The objective was to determine effects of the dietary fortification on physicochemical properties of surimi. Fortification with either dietary fibre or ¦Ø-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 + ¦Ø-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 ¦Ø-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 ¦Ø-3 oil resulted in a quality product that could be useful in developing surimi products with nutritional benefits.