Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega‐3 rich flaxseed oil and salmon oil

Summary Surimi franks were fortified with flaxseed or salmon oil at 2 g/100 g sample, franks without added oil served as a control. Thiobarbituric acid reactive substances values were highest ( P < 0.001) in salmon oil franks; however, these values did not change over the 21‐day storage period regardless of frank type ( P > 0.05). Frank pH decreased over time ( P = 0.011) for all frank types. There were differences in textural properties between frank types ( P < 0.05), with the flaxseed franks being softer and less gummy, cohesive and chewy than the control franks. Participants ( n = 79; age 18–35) evaluated visual appeal, colour, aroma, texture, flavour and acceptability on a hedonic scale; there were no differences ( P > 0.05) between franks. Fifty‐four panellists reported consuming sausage on a weekly to monthly basis, and most (50/79) indicated interest in purchasing this type product. The surimi franks were accepted by young adult consumers, which may indicate market potential of these types of products.