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

► Addition of flaxseed, algae, menhaden, krill, or blend oil increased ω-3 PUFAs in surimi seafood. ► Enhancement of ALA, EPA, or DHA depended on which oil was added. ► Lipid oxidation was minimal except slightly higher TBARS when krill oil was added. ► Whiteness of surimi seafood was improved, while texture did not change.