Chicken surimi fortified by omega‐3 fatty acid addition: manufacturing and quality properties

BACKGROUND The meat of spent hens is hard to use owing to its small amount and poor quality. A washing process to remove sarcoplasmic proteins and other impurities can prolong the shelf life of surimi‐like products. Owing to the benefits of omega‐3 polyunsaturated fatty acids ( ω ‐3 PUFAs ), functional foods fortified with ω ‐3 PUFAs are increasingly being marketed. Hence, in this study, ω ‐3 FA ‐fortified chicken surimi was manufactured, and how to ameliorate its lipid peroxidation during frozen storage was investigated. RESULTS A 0.10% (w/v) solution of sodium chloride ( NaCl ) instead of distilled water in the third washing step decreased ( P < 0.05) myofibrillar protein loss and moisture content of spent hen breast protein recoveries. Oil droplets in fish, flaxseed or soybean oil‐added chicken surimi were well distributed. Moreover, flaxseed oil addition increased ( P < 0.05) total ω ‐3 FAs and ω ‐3/ ω ‐6 FA ratio, while only fish oil provided long‐chain PUFAs . Oil addition decreased ( P < 0.05) hardness and gumminess of chicken surimi, while flaxseed oil resulted in more ( P < 0.05) yellow surimi than fish and soybean oil. Fish oil‐added samples showed higher ( P < 0.05) lipid oxidation than flaxseed or soybean oil‐added samples under −15 to −10 °C storage, but α ‐tocopherol addition ameliorated it. CONCLUSION A novel semi‐manufactured chicken surimi product with nutritional benefits could be developed by fortification with fish or flaxseed oil. © 2015 Society of Chemical Industry