| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541480 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Addition of flaxseed, algae, menhaden, krill, or blend oil increased Ï-3 PUFAs in surimi seafood. ⺠Enhancement of ALA, EPA, or DHA depended on which oil was added. ⺠Lipid oxidation was minimal except slightly higher TBARS when krill oil was added. ⺠Whiteness of surimi seafood was improved, while texture did not change.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Brittney N. Pietrowski, Reza Tahergorabi, Kristen E. Matak, Janet C. Tou, Jacek Jaczynski,