Effect of Bay (Laurus nobilis L.) Essential Oil on Surimi Gels Nutritionally Enhanced with Salmon and Flaxseed Oils

摘要

Bay essential oil (BEO) at 0.5 and 1 g/100 g was added to surimi gels fortified with omega (omega)-3 rich oils. Although the fortification resulted in increased (P 0.05) susceptibility of surimi to lipid oxidation, 0.5 g/100 g BEO significantly reduced TBARS (P 0.05). Addition of omega-3 rich oil or BEO improved the texture. Color values of the surimi seafood were improved particularly when BEO was added. Sensory properties, water activity, and pH values were generally within the acceptable range. These results suggest that the incorporation of BEO may allow food manufacturers to nutritionally enhance surimi seafood with beneficial omega-3 rich oils.