Manipulation of protein structure and bonding pattern to improve the gelling and textural quality of surimi gels from silver carp: An incorporation of mosambi (Citrus limetta) peel extract.

Abstract

Present investigation focused on mosambi peels extract (MPE) fortification (at 0% to 1.50%, w/w) in silver carp surimi to improve its gelling, textural and other physicochemical properties. The peels were extracted in ethanol (40-100% concentrations, v/v) and water. Out of which, 100% ethanol had significantly (p<0.05) higher yield and total phenolic, flavonoid, and tannin content. The fortification of MPE at optimum level (0.75%) improved the breaking force (55.1%) and gel strength (89.9%), significantly (p<0.05) compared to 0% MPE gel samples. Moreover, 0.75% MPE-fortified gels had higher hydrogen and hydrophobic bonds, water holding capacity and lower sulfhydryl groups and free amino groups. MHC bands in SDS-PAGE were disappeared completely in the MPE-fortified gels. The MPE-fortification affects the secondary structures of protein as resulted in shifting of peaks were observed in FTIR-spectra. SEM images showed relatively organized finer and denser gel network in MPE treated gels. The surimi gels fortified with 0.75% MPE demonstrated improved gelling properties, with an overall higher acceptability than that of unfortified the gels (0% MPE). Further, the fortified gels got enriched with bioactive polyphenols which are generally not present in surimi. Moreover, this study will provide an efficient way to utilize mosambi peel to develop functional surimi and surimi-based products with improved gel ability This article is protected by copyright. All rights reserved.