title: Physicochemical properties of surimi gels fortified with dietary fiber.
abstract: Although dietary fiber provides health benefits, most Western populations have insufficient intake. Surimi seafood is not currently fortified with dietary fiber, nor have the effects of fiber fortification on physicochemical properties of surimi been thoroughly studied. In the present study, Alaska pollock surimi was fortified with 0-8 g/100 g of long-chain powdered cellulose as a source of dietary fiber. The protein/water concentrations in surimi were kept constant by adding an inert filler, silicon dioxide in inverse concentrations to the fiber fortification. Fiber-fortified surimi gels were set at 90 °C. The objectives were to determine (1) textural and colour properties; (2) heat-induced gelation (dynamic rheology); and (3) protein endothermic transitions (differential scanning calorimetry) of surimi formulated with constant protein/water, but variable fiber content. Fiber fortification up to 6 g/100 g improved (P<0.05) texture and colour although some decline occurred with 8 g/100g of fiber. Dynamic rheology correlated with texture and showed large increase in gel elasticity, indicating enhanced thermal gelation of surimi. Differential scanning calorimetry showed that fiber fortification did not interfere with thermal transitions of surimi myosin and actin. Long-chain fiber probably traps water physically, which is stabilized by chemical bonding with protein within surimi gel matrix. Based on the present study, it is suggested that the fiber-protein interaction is mediated by water and is physicochemical in nature.
authors.affiliation: West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA.
authors.forename: Alicia
authors.initials: A
authors.lastname: Debusca
authors.forename: Reza
authors.initials: R
authors.lastname: Tahergorabi
authors.forename: Sarah K
authors.initials: SK
authors.lastname: Beamer
authors.forename: Kristen E
authors.initials: KE
authors.lastname: Matak
authors.forename: Jacek
authors.initials: J
authors.lastname: Jaczynski
mesh_terms: D000818:Animals; D002152:Calorimetry, Differential Scanning; D004043:Dietary Fiber / Q000032:analysis*; D005396:Fish Products / Q000032:analysis*; D005503:Food Additives / Q000737:chemistry; D005527:Food, Fortified / Q000032:analysis*; D048388:Gadiformes; D005782:Gels / Q000737:chemistry*; D012212:Rheology
chemical_list: D004043:Dietary Fiber; D005503:Food Additives; D005782:Gels
keywords: Dietary fiber; Differential scanning calorimetry; Dymanic rheology; Food product development; Functional food; Nutraceutical food; Product quality; Shear stress and strain; Surimi