Effect Of Bay (Laurus Nobilis) Essential Oil On Physicochemical Properties Of Alaska Pollock (Theragra Chalgoramma) Surimi Nutrified With Salmon And Flaxseed Oils Under Refrigerated Storage
Abstract
Surimi seafood products are widely accepted and consumed in the U.S. and other parts of the world. In recent time, there has been increased demand for surimi seafood products nutrified with ω-3 polyunsaturated fatty acids (PUFAs) as a result of their reported health benefits, but this may have a negative effect on the storage time of the product due to lipid oxidation of fatty acids (FA). Bay (Laurus nobilis) essential oil (BEO) which has demonstrated antioxidant properties was incorporated to the surimi seafood to reduce lipid oxidation thereby extending storage time. The objectives of this study were to (1) evaluate the physicochemical properties (proximate composition, pH, water activity, texture and color) and (2) determine the fatty acid profile (FAP) and oxidation rate of surimi seafood nutrified with ω-3 PUFA-rich oils from flaxseed and salmon and stabilized with BEO during storage time. Alaska pollock surimi gels were formulated at 78% moisture by ice addition. ω-3 oils were added at 5% by replacing ice at 1:1 along with 0 (control), 0.5, 1% BEO, followed by cooking (900C for 30min) in hotdog casings, vacuum packed and stored at 40C for 6 days. Texture properties of surimi gels were determined by Kramer shear and texture profile analysis. Color values were measured with L*a*b*. FAP was determined with gas chromatography, lipid oxidation with TBARS. Analysis of variances was performed using two-way ANOVA (SAS, version 16.0). Proximate analyses (ash, moisture, protein, and total fat) showed differences (P<0.05) in moisture and fat between the treatments containing ω-3 rich oils stabilized with BEO and the control. Whiteness of surimi gels increased significantly with the addition of BEO between treatments and storage time. Lipid oxidation significantly decreased over storage time for treatments with 1% BEO. Addition of BEO and ω-3 rich oils had no detrimental effect on the texture of surimi gels. Significant difference (P<0.05) was observed between the FA content of surimi gels treated with flaxseed, and salmon oils and the control. These results suggest that the incorporation of BEO may allow food manufacturers to nutrify surimi seafood with beneficial ω-3 rich oils without affecting product quality while extending storage time.