Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels

• Published in: Journal of Food Science
• Main Authors: Tolasa, Sebnem, Lee, Chong M., Cakli, Sukran
• Other Authors: Ege Üniversitesi
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2010
• Subjects: EPA and DHA; oil dispersion; omega-3 fatty acids; oxidative stability; surimi gel; Canada; Trident; alaska pollock; Alaska
• Online Access: https://hdl.handle.net/11454/43977; https://doi.org/10.1111/j.1750-3841.2010.01560.x

WOS: 000276353000045 PubMed ID: 20492284 The objective of the study was to compare the dispersion and oxidative stability of omega-3 fatty acid oil in high-and low-quality surimi gels during 4-mo refrigerated and frozen storage. Low-quality surimi was prepared by subjecting Alaska pollock surimi to...