Incorporation and Stabilization of Omega-3 Fatty Acids in Surimi Made from Cod, Gadus morhua

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 3, 2004, Pages 597-601

  Park, Youngjoon ^a   Kelleher, Stephen D ^a   McClements, D Julian ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Antioxidant; Cryoprotectant; EDTA; Emulsion; Lipid oxidation; Surimi; 3 fatty acid

Indexed keywords

ALGAL OIL; ANTIOXIDANT; CAROTENOID; CRYOPROTECTIVE AGENT; EDETIC ACID; FATTY ACIDS, OMEGA 3; LIPID HYDROPEROXIDE; OIL; OMEGA 3 FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIPOLYPHOSPHATE; UNCLASSIFIED DRUG; WATER OIL CREAM;

ANIMAL; ARTICLE; ATLANTIC COD; DIET SUPPLEMENTATION; EMULSION; GEL; LIPID OXIDATION; LIPID PEROXIDATION; LIPID SOLUBILITY; NUTRITION; SEA FOOD; SKELETAL MUSCLE;

ALGAE; ANIMALIA; GADUS; GADUS MORHUA;

EID: 0842327908     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034703m     Document Type: Article

References (29)

1. Nair, S. S. D.; Leitch, J. W.; Falconer, J.; Garg, M. L. Prevention of cardiac arrhythmia by dietary (n-3) polyunsaturated fatty acids and their mechanism of action. J. Nutr. 1997, 127, 383-393.
2. Cheung, P. C. K.; Leung, A. Y. H.; Ang, P. O., Jr. Comparison of supercritical carbon dioxide and Soxhlet extraction of lipids from a brown seaseed, Sargassum hemiphyllum (Turn.) C. Ag. J. Agric. Food Chem. 1998, 46, 4228-4232.
3. Simopoulos, A. P. Omega-3 fatty acids in health and disease. In Nutrition and Aging; Liss, A. R., Ed.; Liss: New York, 1990; pp 129-156.
4. Kinsella, J. E. Food components with potential therapeutic benefits: the n-3 polyunsaturated fatty acids of fish oils. Food Technol. 1986, 40, 89-146.
5. Nawar, W. W. Lipids. In Food Chemistry, 3rd ed.; Fennema, O. R., Ed.; Dekker: New York, 1996; pp 225-319.
6. Kubow, S. Lipid oxidation products in foods and atherogenesis. Nutr. Rev. 1993, 51, 33-40.
7. Decker, E. A.; Xu, Z. Minimizing rancidity in muscle foods. Food Technol. 1998, 52, 54-59.
8. Fritsch, C. W. Lipid oxidation-the other dimensions. Int. News Fats, Oils Relat. Mater. 1994, 5, 423-436.
9. McClements, D. J.; Decker, E. A. Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food system. J. Food Sci. 2000, 65, 1270-1282.
10. Mei, L. Y.; McClements, D. J.; Wu, J. N.; Decker, E. A. Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl. Food Chem. 1998, 61, 307-312.
11. Mancuso, J. R.; McClements, D. J.; Decker, E. A. The effect of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions. J. Agric. Food Chem. 1999, 47, 4112-4116.
12. MacDonald, G. A.; Lanier, T. C.; Carvajal, P. A. Stabilization of proteins in surimi. In Surimi and Surimi Seafood; Park, J. W., Ed.; Dekker: New York, 2000; pp 91-125.
13. Sultanbawa, Y.; Li-Chan, E. C. Y. Structural changes in natural actomyosin and surimi from ling cod (Ophiodon elongates) during frozen storage in the absence or presence of cryoprotectants. J. Agric. Food Chem. 2001, 49, 4716-4725.
14. Erickson, M. C. Antioxidants and their application to frozen foods. In Quality in Frozen Food; Erickson, M. C., Hung, Y. C., Eds.; Chapman and Hall: New York, 1997; pp 233-263.
15. Hu, M.; McClements, D. J.; Decker, E. A. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions. J. Agric. Food Chem. 2003, 51, 1435-1439.
16. McClements, D. J.; Dungan, S. R. Effect of colloidal interactions on the rate of interdroplet heterogeneous nucleation in oil-in-water emulsions. J. Colloid Interface Sci. 1997, 186, 17-28.
17. AOCS. Official Methods and Recommended Practices of the American Oil Chemists' Society, 5th ed.; AOCS: Champaign, IL, 1998.
18. Wu, M. C.; Hamann, D. D.; Lanier, T. C. Rheological and calorimetric investigations of starch-fish protein systems during thermal processing. J. Texture Stud. 1985, 16, 53-74.
19. Montejano, J. C.; Hamann, D. D.; Lanier, T. C. Final strengths and rheological changes during processing of thermally induced fish muscle gels. J. Rheol. 1983, 27, 557-579.
20. Lanier, T. C. Measurement of surimi composition and functional properties. In Surimi Technology; Lanier, T. C., Lee, C. H., Eds.; Dekker: New York, 1992; pp 123-163.
21. Shantha, N. C.; Decker, E. A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. J. AOAC Int. 1994, 77, 421-424.
22. Srinivasan, S.; Xiong, Y. L. Sodium chloride-mediated lipid oxidation in beef heart surimi-like material. J. Agric. Food Chem. 1996, 44, 1697-1703.
23. McDonald, R. E.; Hultin, H. O. Some characteristics of the enzymic lipid peroxidation system in the microsomal fraction of flounder skeletal muscle. J. Food Sci. 1987, 52, 15-21
24. Snedecor, G. W.; Cochran, G. W. Statistical Methods, 8th ed.; Iowa State University Press: Ames, IA, 1989.
25. Tonegawa, I.; Okada, S.; Murakami, M.; Yamaguchi, K. Pigment composition of the green microalga. Fish. Sci. 1998, 64, 305-308.
26. Hu, M.; McClements, D. J.; Decker, E. A. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. J. Agric. Food Chem. 2003, 51, 1696-1700.
27. Mancuso, J. R.; McClements, D. J.; Decker, E. A. Ability of iron to promote surfactant peroxide decomposition and oxidize α-tocopherol. J. Agric. Food Chem. 1999, 47, 4146-4149.
28. Mei, L.; Decker, E. A.; McClements, D. J. Evidence of iron association with emulsion droplets and its impact on lipid oxidation. J. Agric. Food Chem. 1998, 46, 5072-5077.
29. Jacobsen, C.; Hartvigsen, K.; Thomsen, M. K.; Hansen, L. F.; Lund, P.; Skibsted, L. H.; Holmer, G.; Adler-Nissen, J.; Meyer, A. S. Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration. J. Agric. Food Chem. 2001, 49, 1009-1019.