title: Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties.
abstract: BACKGROUND
  The meat of spent hens is hard to use owing to its small amount and poor quality. A washing process to remove sarcoplasmic proteins and other impurities can prolong the shelf life of surimi-like products. Owing to the benefits of omega-3 polyunsaturated fatty acids (ω-3 PUFAs), functional foods fortified with ω-3 PUFAs are increasingly being marketed. Hence, in this study, ω-3 FA-fortified chicken surimi was manufactured, and how to ameliorate its lipid peroxidation during frozen storage was investigated.
  
  
  RESULTS
  A 0.10% (w/v) solution of sodium chloride (NaCl) instead of distilled water in the third washing step decreased (P < 0.05) myofibrillar protein loss and moisture content of spent hen breast protein recoveries. Oil droplets in fish, flaxseed or soybean oil-added chicken surimi were well distributed. Moreover, flaxseed oil addition increased (P < 0.05) total ω-3 FAs and ω-3/ω-6 FA ratio, while only fish oil provided long-chain PUFAs. Oil addition decreased (P < 0.05) hardness and gumminess of chicken surimi, while flaxseed oil resulted in more (P < 0.05) yellow surimi than fish and soybean oil. Fish oil-added samples showed higher (P < 0.05) lipid oxidation than flaxseed or soybean oil-added samples under -15 to -10 °C storage, but α-tocopherol addition ameliorated it.
  
  
  CONCLUSIONS
  A novel semi-manufactured chicken surimi product with nutritional benefits could be developed by fortification with fish or flaxseed oil.
authors.affiliation: Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan.
authors.forename: Hao-Lun
authors.initials: HL
authors.lastname: Wang
authors.affiliation: School of Veterinary Medicine, National Taiwan University, Taipei, 106, Taiwan.
authors.forename: Chung-Hsi
authors.initials: CH
authors.lastname: Chou
authors.affiliation: Health Bureau of Taichung City Government, Taichung, 420, Taiwan.
authors.forename: Yu-Shan
authors.initials: YS
authors.lastname: Yu
authors.affiliation: School of Nutrition, Chung-Shan Medical University, Taichung, 402, Taiwan.
authors.forename: Chin-Lin
authors.initials: CL
authors.lastname: Hsu
authors.affiliation: Experimental Farm, Collage of Bioresources and Agriculture, National Taiwan University, Taipei, 106, Taiwan.
authors.forename: Sheng-Yao
authors.initials: SY
authors.lastname: Wang
authors.affiliation: Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan.|Seafood Technology Division, Fish Research Institute, Council of Agriculture, Keelung, 202, Taiwan.
authors.forename: Yi-Feng
authors.initials: YF
authors.lastname: Ko
authors.affiliation: Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan.
authors.forename: Yi-Chen
authors.initials: YC
authors.lastname: Chen
mesh_terms: D000818:Animals; D002645:Chickens; D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D005260:Female; D061353:Food Storage; D005527:Food, Fortified; D005615:Freezing; D008055:Lipids / Q000737:chemistry; D008461:Meat Products / Q000032:analysis*; D008855:Microscopy, Electron, Scanning; D011506:Proteins / Q000737:chemistry; D012965:Sodium Chloride; D024502:alpha-Tocopherol / Q000737:chemistry
chemical_list: D015525:Fatty Acids, Omega-3; D008055:Lipids; D011506:Proteins; D012965:Sodium Chloride; D024502:alpha-Tocopherol
keywords: chicken surimi; color/texture properties; fatty acid composition; lipid oxidation; omega-3 fatty acid; spent hen breast