Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product.

This study aimed to investigate the performance of equal amounts of edible green seaweed, powder (2.77 g kg), and its sulphated polysaccharide ([USP], 0.5 g kg, based on the extraction yield from powder) on the proximate compositions, lipid oxidation, pH, colour, textural properties, cooking yield and sensory attributes of fish-surimi restructured products during storage at - 18 °C as compared with the control. Results showed incorporation of two functional components resulted in lower TBARS values compared with the control over 6 months (≤ 0.05). The USP incorporated fingers showed the least moisture loss over 6 months (< 0.05). Textural properties for two functional fingers remained relatively stable from month 0 to month 6, while the hardness increased significantly (< 0.05) in the control fingers (67 to 80 N). Additionally, the sensory attributes of all formulated fingers were judged acceptable; however, the USP containing fingers were preferred by the sensory panelists, due to their juicy texture as a result of less cooking loss comparing with others. In conclusion, this study suggests the potential use of such natural marine ingredients to maintain the quality and to extend the shelf life of surimi-based products with beneficial health effects.