Effects of wheat fiber addition on emulsion and lipid/protein stabilities of an omega-3 fatty acid-fortified chicken surimi product.

Meat, except marine sources, is a highly nutritious food but generally lacks some healthy ingredients, such as omega-3 fatty acids (ω-3 FA) and dietary fiber. However, ω-3 FA and dietary fiber could be incorporated during the manufacture of surimi-like products. In our previous study, chicken surimi was successfully developed from spent-hen breast. Although there was no (P > 0.05) difference in water-holding capacity between wheat fiber and carrageenan, an increased (P < 0.05) flaxseed oil-holding capacity was observed in wheat fiber samples. Furthermore, an addition of 5% wheat fiber resulted in optimal emulsification capacity and less cooking loss at 4°C for 14 d and at -20°C for 60 d (P < 0.05). Because of the lower (P < 0.05) purge and centrifugation losses, thiol group content, and thiobarbituric acid reactive substance value than those formulated with more flaxseed oil, 12% flaxseed oil was an optimal level in chicken surimi with 5% wheat fiber. Scanning electron microscopy results also showed better emulsification of surimi batters with wheat fiber compared with those without wheat fiber, and meanwhile, the formulation with 5% wheat fiber could hold up to 12% flaxseed oil as well. To enhance flaxseed-oil addition, semi-manufactured chicken surimi batter was successfully fortified with a combination of 12% flaxseed oil and 5% wheat fiber. This surimi-like product with dietary fiber and ω-3 FA would fit the need in the current market regarding consumers' demands for high nutritional value and improved processing characteristics.

[Interspecies diet relationship of Coreius from Yinbin reach of Yangtze River, China].

This study investigated the diet compositions of Coreius heterodon and C. guichenoti in Yibin reach of Yangtze River from April to May, 2012 by carbon and nitrogen stable isotopes technique, and analyzed their diet relationship by the multivariate statistical technique, which covered the diet similarity index, overlap coefficient, and the influence of morphological differences in feeding organ between the two species on diet compositions. The results showed that, 1) the δ13C and δ15N of C. heterodon was from -21.15 per thousand to -20.31 per thousand and 9.67 per thousand to 10.21 per thousand, respectively, which indicated that the fish had an omnivorous possessing carnivorous preference. The δ13C and δ15N of C. guichenoti was from -23.30 per thousand to -21.18 per thousand and 7.40 per thousand to 9.21 per thousand, respectively, which had an omnivorous possessing phytophagous preference. There were some differences in the results between the stable isotopes and the traditional intestinal contents analysis. 2) The diet similarity index and the overlap coefficient was 78.7% and 55.6%, respectively. 3) The principal component analysis (PCA) result showed that the morphological characters of the feeding organs in the two fishes were different. In conclusion, the interspecies competition was not intense between the C. heterodon and C. guichenoti, and as the last investigation of the diet composition and food relationship of the two species before the impoundment of the Xiangjiaba Reservoir, the results could provide reference for analyzing the influence of impoundment on the fish trophic structure in Yibin reach of Yangtze River.