Sensory Characteristics and Storage Quality Indicators of Surimi Franks Nutritionally Enhanced with Omega-3 Rich Flaxseed Oil and Salmon Oil

• Main Author: Sell, Christin Rose
• Format: Text
• Language: unknown
• Published: The Research Repository @ WVU 2012
• Subjects: Nutrition; alaska pollock; Alaska
• Online Access: https://researchrepository.wvu.edu/etd/4917; https://researchrepository.wvu.edu/cgi/viewcontent.cgi?article=5954&context=etd

Surimi, a lean source of fish protein, is consumed worldwide in various forms. Considerable increase in U.S. consumption of surimi products was observed in the 1980s but tapered off in recent decades. Consumer demand for foods enriched with o-3 fatty acids including DHA and EPA has increased due to potential health benefits. Therefore, the purpose of this study was to (1) create a surimi frank enhanced with o-3 PUFA rich salmon oil or flaxseed oil, (2) evaluate product composition and quality indicators (pH, color {lcub}L*, a*, b*{rcub}, syneresis, thiobarbituric acid reactive substances test, and texture) over 21d, and (3) establish product acceptability by sensory evaluation. Frank composition included Alaska pollock surimi, functional additives, and flavoring. Flaxseed or salmon oil was added at 2% based on current recommendations for o-3 fatty acids. Franks without added oil served as a control. Franks were cooked in sausage casings, vacuum-packed, and stored at 4°C. Proximate analyses (ash, moisture, protein, total fat, and carbohydrate) showed differences (P<0.05) in moisture and fat between the oil-enriched franks and control. Color values did not differ over 21d (P<0.05). There were interactions between sausage types and day in their effect on lipid oxidation (P0.05). Syneresis of samples did not differ over time or between sample treatments (P>0.05). Differences in textural properties of fortified franks were observed during storage (P<0.05). Control samples became increasingly chewy, gummy, cohesive, and harder after two weeks (P<0.05). Participants (N=79; age 18-35yrs) evaluated product attributes (visual appeal, color, aroma, texture, flavor, and acceptability) via a scale where 1 = Dislike Extremely and 9 = Like Extremely. There were no differences in sensory attributes (P>0.05) between franks. Although 24% of participants claimed to have never consumed surimi, 69% reported consuming sausage on a weekly to monthly basis. Most panelists (63%) indicated interest in purchasing this type product. Results indicate that the surimi franks were generally accepted by young adult consumers, which may indicate market potential of these types of products.