Development of ready-to-cook shrimp analogue from surimi: Effect of natural plant extracts on the chemical quality during refrigerated storage

Abstract

In this study, the effects of spray-dried cluster bean extract (T-1), freeze-dried ethanol extract of coconut husk (T-2) and control (C) on the shelf life of ready-to-cook shrimp analogue prepared from tilapia surimi at refrigerated temperature (5 ± 1 °C) were evaluated. The proximate composition of the shrimp analogues was significantly affected by the incorporation of the additives during the storage. The lower levels of total volatile basic nitrogen values were detected for T-1 and T-2 shrimp analogues. T-2 samples exhibited a lower pH (7.16–6.28) values as days progressed respectively. Elevated levels of thiobarbituric acid reactive substances values were observed in all the treatments including the control. The water holding capacity of T-1 revealed lower values than the control. In texture profile analysis, the highest cohesiveness value was found in T-2 shrimp analogues. The interpretation of sensory attributes i.e. general appearance, colour, odour, texture and overall acceptability of shrimp analogue containing two different additives combined with the storage days was subjected to principal component analysis and most of the data has fallen in component 1. Overall, the work suggests that ethanol extract of coconut husk can be a promising candidate for extending the shelf-life of ready-to-cook surimi-based products.