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

Abstract Meat, except marine sources, is a highly nutritious food but generally lacks some healthy ingredients, such as omega-3 fatty acids (ω-3 FAs) and dietary fiber. However, ω-3 FAs 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\u003e0.05) difference on water holding capacity between wheat fiber and carrageenan, an increased (P