Addition of omega-3- rich oils, such as flaxseed, algae, menhaden, and krill, may have potential in developing nutritionally enhanced surimi-based products, according to new research.
The study, published in Food Chemistry, suggests that the addition of flaxseed, algae, menhaden, krill, or blended oils can increase omega-3 polyunsaturated fatty acids (PUFAs) in surimi seafood – offering potential for use as functional or nutraceutical foods. However, the researchers added that surimi products with enriched higher levels of omega-3 oils suffered from greater levels of lipid oxidation, which may lead to the development of rancid tastes.
“Since surimi seafood is traditionally marketed as a low fat and high protein source, this approach allowed nutrification of surimi products with health-beneficial omega-3 PUFAs without changing protein content or majorly altering texture, while improving colour,” said the authors, led by Dr Jacek Jaczynski, from West Virginia University, USA.
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