Chemical properties of surimi seafood nutrified with ω-3 rich oils

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 912-919

  Pietrowski, Brittney N ^a   Tahergorabi, Reza ^a   Matak, Kristen E ^a   Tou, Janet C ^a   Jaczynski, Jacek ^a  

^a WEST VIRGINIA UNIVERSITY   (United States)

Author keywords

3 Polyunsaturated fatty acids; Algae oil; Flaxseed oil; Krill oil; Menhaden oil; Nutraceutical food products; Surimi

Indexed keywords

FLAXSEED OIL; KRILL OIL; MENHADEN OIL; NUTRACEUTICALS; SURIMI;

AIR POLLUTION CONTROL; ALGAE; BLENDING; CHEMICAL PROPERTIES; COLOR; FATTY ACIDS; FLAX; OILSEEDS; OXIDATION; POLYUNSATURATED FATTY ACIDS; TEXTURES; TORSION TESTING;

MEATS;

ALGAE OIL; BLEND OIL; CORN OIL; DOCOSAHEXAENOIC ACID; EDIBLE OIL; FATTY ACID; ICOSAPENTAENOIC ACID; KRILL OIL; LINOLENIC ACID; LINSEED OIL; MENHADEN OIL; OMEGA 3 FATTY ACID; UNCLASSIFIED DRUG;

ALGA; ARTICLE; CHEMICAL ANALYSIS; COLOR; CONSUMER; CONTROLLED STUDY; FATTY ACID OXIDATION; FOOD PROCESSING; FOOD QUALITY; FOOD TEXTURE; LINSEED; LIPID COMPOSITION; LIPID OXIDATION; NONHUMAN; NUTRIFICATION; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; SEA FOOD; SHRIMP; SURIMI SEAFOOD;

ALGAE; EUPHAUSIACEA;

EID: 79960193309     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.044     Document Type: Article

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