Semester

Summer

Date of Graduation

2012

Document Type

Thesis

Degree Type

MS

College

Davis College of Agriculture, Natural Resources and Design

Department

Animal and Nutritional Sciences

Committee Chair

Jacek Jaczynski.

Abstract

Surimi is minced deboned fish meat that has been washed of lipids, sarcoplasmic proteins, and other impurities. Surimi seafood, also known as "imitation crabmeat", is widely enjoyed in the United States; however, it is not currently nutrified with fiber, omega-3 polyunsaturated fatty acids, and salt substitute. In the present study, preliminary experimentation was done to determine the optimal level of fiber addition. Powdered cellulose was added to Alaska Pollock surimi gels at levels of 0% (control), 2%, 4%, 6%, and 8% fiber. The objectives of this initial study were to determine effect of dietary fiber on 1) color and textural properties and 2) endothermic transitions and gelation properties of surimi gels. Increased fiber up to 6% resulted in higher gel strength; however, detrimental effects were seen with 8% fiber, thus 6% fiber was chosen for use. After determining optimal fiber concentration, Alaska Pollock surimi gels were formulated containing 6% powdered cellulose fiber, 10% omega-3-rich oil (flax seed oil, algae oil, and menhaden oil in a 8:1:1 ratio), and potassium chloride (KCl) as a salt substitute. Treatments included a control (with no fiber or oil), 6% fiber, 10% oil, and fiber/oil (6% fiber + 10% oil). The objective of this study was to analyze the effects of added dietary fiber and o-3 oil and their interactions with surimi. Surimi gel whiteness decreased (P<0.05) with fiber, oil, and fiber/oil treatments due to increased (P<0.05) b* with oil addition and decreased (P<0.05) a* with fiber addition and oil addition. Total TPA and Kramer shear force increased (P<0.05) with the fiber/oil treatment indicating increased gel strength. Torsion shear stress and strain increased (P<0.05) with the fiber treatment and oil treatment. Viscoelasticity (G') increased with the fiber/oil treatment. Addition of both fiber and oil to surimi (fiber/oil treatment) increased the gel strength and resulted in a quality product that could be useful for manufacturers in developing a nutraceutical surimi product.

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