title: Effect of 6-gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage.
abstract: BACKGROUND
  Surimi is produced from deboned fish muscle through washing to remove blood, lipids, sarcoplasmic proteins and other impurities. There is an increasing interest in the fortification of surimi with ω-3 polyunsaturated fatty acids because of their health benefits. However, lipid oxidation should be considered as an important factor during storage. Hence, in this study, the quality properties and oxidative stability of surimi fortified with 30 g kg-1perilla oil (PO), or 5 g kg-16-gingerol (GI) or their combination (PO+GI) was investigated.
  
  
  RESULTS
  Perilla oil significantly improved whiteness of surimi gel, but negatively influenced its gel strength, water holding capacity (WHC) and texture. However, there was no significant difference in texture properties among GI, PO+GI and control groups. During the whole storage period, GI and PO+GI groups had higher gel strength and WHC than control and PO groups. Moreover, lower thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), carbonyl content and total plate count (TPC) were observed in GI group compared with other groups.
  
  
  CONCLUSIONS
  Perilla oil and 6-gingerol could be applied together to effectively fortify surimi qualities. Additionally, 6-gingerol could prevent lipid and protein oxidation and microbial growth of surimi during refrigerated storage. © 2017 Society of Chemical Industry.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.|College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China.
authors.forename: Hongbo
authors.initials: H
authors.lastname: Mi
authors.affiliation: College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China.
authors.forename: Bo
authors.initials: B
authors.lastname: Zhao
authors.affiliation: College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China.
authors.forename: Cong
authors.initials: C
authors.lastname: Wang
authors.affiliation: College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China.
authors.forename: Shumin
authors.initials: S
authors.lastname: Yi
authors.affiliation: College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China.
authors.forename: Yongxia
authors.initials: Y
authors.lastname: Xu
authors.affiliation: College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China.
authors.forename: Jianrong
authors.initials: J
authors.lastname: Li
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents; D000975:Antioxidants; D002347:Carps; D002396:Catechols / Q000008:administration & dosage*; D055598:Chemical Phenomena; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage; D005233:Fatty Alcohols / Q000008:administration & dosage*; D005396:Fish Products / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D005527:Food, Fortified; D015227:Lipid Peroxidation / Q000187:drug effects; D010938:Plant Oils / Q000008:administration & dosage; D017962:alpha-Linolenic Acid / Q000008:administration & dosage*
chemical_list: D000890:Anti-Infective Agents; D000975:Antioxidants; D002396:Catechols; D015525:Fatty Acids, Omega-3; D005233:Fatty Alcohols; D010938:Plant Oils; D017962:alpha-Linolenic Acid; C058216:perilla seed oil; C007845:gingerol
keywords: antioxidant; gingerol; perilla oil; physicochemical properties; surimi