Physicochemical Changes of Surimi Gels with Addition of Different Particle Sizes of Citrus Peel Fiber

Abstract

ABSTRACT Citrus peel, the by-product of juice production, is rich in fiber. Both citrus fibers of Citri-Fi 125 FG (150 µm) and Citri-Fi 125 M 40 (75 µm) improved the water holding capacity, texture profile analysis, hardness, and Kramer shear force, while smaller particles improved the cooking loss of the surimi gels. However, the color of surimi gels was affected (P < .05) with both types of citrus fiber addition. Fiber addition also decreased the pH value and ash contents. Overall, citrus fiber of smaller particles up to 6 g/100 g may be incorporated into surimi products to improve some of the physicochemical attributes.