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Omega-3 Enrichment Of Surimi Has Functional Potential, If Problems Can Be Solved

May 12, 2011: 11:23 AM EST
Omega-3 enrichment of surimi, a fish-based food processed to mimic crab or other shellfish meat, could potentially elevate the product to the status of a functional or nutraceutical food, if certain problems are overcome, according to a U.S. study. One serious problem, they found, was lipid oxidation, which can make surimi taste rancid. Noting that surimi is made from well-accepted marine foods, adding omega-3 fatty acids  would make it “a logical vehicle” for delivering healthy ingredients “without the need for dietary supplements in a pill or capsule form.” Before that can be accomplished, however, the scientists recommended “sensory and storage stability tests” to make sure protein content, taste, texture and color are not adversely affected.
Brittney N. Pietrowski, et al. , "Chemical properties of surimi seafood nutrified with ?-3 rich oils", Food Chemistry, May 12, 2011, © Elsevier Ltd.
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