2020 Volume 26 Issue 2 Pages 185-194
The effect of fish oil supplementation on the quality of frozen and unfrozen sasa-kamaboko was evaluated. Alaska pollock surimi was emulsified with 0% (control), 2.5%, or 5% fish oil, and after shaping and heating, the resultant sasa-kamaboko samples were stored at −20 °C for 2 or 4 weeks. Compared to the control, emulsification of fish oil into sasa-kamaboko was found to significantly (p < 0.05) improve the water-holding capacity, whiteness, and breaking strength before freezing and after frozen storage. Microscopic observation revealed that the fish oil particles were well distributed even after frozen storage, and there was only slight structural damage. It was indicated that fish oil supplementation affected the formation and distribution of ice crystals, which had positive effects on the quality of thawed sasa-kamaboko. Our findings may be used to improve the manufacture process of high-quality, frozen surimi-based products.
