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Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega‐3 rich flaxseed oil and salmon oil
Author(s) -
Sell Christin,
Beamer Sarah,
Jaczynski Jacek,
Matak Kristen E.
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12621
Subject(s) - food science , flavour , aroma , thiobarbituric acid , chemistry , biochemistry , oxidative stress , lipid peroxidation
Summary Surimi franks were fortified with flaxseed or salmon oil at 2 g/100 g sample, franks without added oil served as a control. Thiobarbituric acid reactive substances values were highest ( P < 0.001) in salmon oil franks; however, these values did not change over the 21‐day storage period regardless of frank type ( P > 0.05). Frank pH decreased over time ( P = 0.011) for all frank types. There were differences in textural properties between frank types ( P < 0.05), with the flaxseed franks being softer and less gummy, cohesive and chewy than the control franks. Participants ( n = 79; age 18–35) evaluated visual appeal, colour, aroma, texture, flavour and acceptability on a hedonic scale; there were no differences ( P > 0.05) between franks. Fifty‐four panellists reported consuming sausage on a weekly to monthly basis, and most (50/79) indicated interest in purchasing this type product. The surimi franks were accepted by young adult consumers, which may indicate market potential of these types of products.