Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran

- Surimi seafood was fortified with 0-8 g/100 g of dietary fiber.
- Fortification improved texture, water holding capacity and cooking loss.
- Fortification up to 6 g/100 g resulted in the most optimal surimi gel containing oat bran.

Oat bran is a gluten-free dietary fiber that may reduce the risk of heart disease and diabetes. Currently, surimi, a derivative of seafood, is neither produced with fiber, nor has the effect of fiber on the physicochemical properties of surimi gels been thoroughly studied. In this context therefore, the purpose of this study was to address the physicochemical properties of surimi gels formulated with variable levels of oat bran while maintaining constant levels of protein and water. Oat bran and SiO2 incorporated in inverse concentrations were used in developing treatments of 0-8 g/100 g oat bran. Incorporation of oat bran up to 6 g/100 g greatly enhanced (P < 0.05) gel texture (Kramer shear force and texture profile analysis). Protein content that was rather elevated appears not affecting the pH. Surimi gels with oat bran would apparently reduce (P < 0.05) the whiteness, coincidental with L* but with increasing b* values. Water holding capacity concurrent with texture would likely improve (P < 0.05) with cooking loss probably due to the absorbent nature of oat bran. This study suggests that incorporating oat bran into surimi products would likely not compromise quality, which may be useful to manufacturers for marketing surimi products with added health benefits.