Preparation of bio-functional surimi gel incorporation of fish oil and green tea extracts: Physico-chemical activities, in-vitro digestibility, and bacteriostatic properties

This study investigates the interaction of fish oil-protein and phenolic-rich green tea extract on the physicochemical quality, lipid oxidation and bacteriostatic properties of different treatments of surimi gel incorporated with fish oil (FO) and Pseuderanthemum palatiferum freeze-dried powder (PFP). The incorporation of 3-6% FO, and 100-200 mg PFP/100 g surimi were investigated. The effect of PFP on the FO-fortified surimi gel had a positive effect on the textural and bio-potential properties. FO-PFP samples showed a higher water-holding capacity than the control gel. Fourier transform infrared spectroscopy (FT-IR) analysis of the surimi gel confirmed the successful blending of oil-protein and phenolic compounds present in PFP. The antioxidant activity and oxidative stability of PUFA-enriched oil increased with the addition of FO-PFP; moreover, the addition of PFP showed good antibacterial activity against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes. Hence, the combination of small amounts of PFP in oil-emulsified surimi gel could help in obtaining good-quality surimi gel fortified with health-beneficial polyunsaturated fatty acids that have antibacterial properties.

Automated summary

This study explores the effects of incorporating fish oil-protein and phenolic-rich green tea extract into surimi gel treatments, showing improvements in textural and antioxidative properties, as well as strong antibacterial activity. This combination could enhance the quality of surimi gel fortified with health-beneficial polyunsaturated fatty acids.