Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract

Abstract

AbstractEffects of ethanolic coconut husk extract (ECHE) at various levels (0–0.25%, based on protein content) on gel properties of low setting surimi prepared from sardine (Sardinella albella) were studied. Breaking force of gels containing EGTA increased as the levels of ECHE increased up to 0.15% (P < 0.05) and decreased when ECHE was above 0.15%. The decrease in whiteness was found in gel added with ECHE. Protein patterns were not different between gels, regardless of ECHE concentrations. Lower autolysis of surimi gel was also found in the presence of ECHE. Addition of ECHE could increase the cross‐linking of proteins during setting (40C, 30 min), especially with increasing concentrations, as indicated by the increased G′. Gel added with 0.15% ECHE had highly interconnected network with finer and denser structure than the control gel (without ECHE). Thus, an optimum level of ECHE could improve quality of sardine surimi with low setting phenomenon.Practical ApplicationsCoconut husk, by‐product from the fruit separation, generally contains several phenolic compounds, especially tannic acid, which acts as protein cross‐linker. Ethanolic coconut husk extract could be used as alternative natural protein cross‐linker to improve quality of gel, particularly those having low setting phenomenon. from sardine. Additionally, the value‐added ingredient from coconut husk could be produced and exploited.