Effects of Pineapple Peel Ethanolic Extract on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp (Hypophthalmichthys molitrix)
Issued Date
2022-10-01
Resource Type
eISSN
23048158
Scopus ID
2-s2.0-85140716098
Journal Title
Foods
Volume
11
Issue
20
Rights Holder(s)
SCOPUS
Bibliographic Citation
Foods Vol.11 No.20 (2022)
Suggested Citation
Sharma S., Majumdar R.K., Mehta N.K., Nirmal N.P. Effects of Pineapple Peel Ethanolic Extract on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp (Hypophthalmichthys molitrix). Foods Vol.11 No.20 (2022). doi:10.3390/foods11203223 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/83120
Title
Effects of Pineapple Peel Ethanolic Extract on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp (Hypophthalmichthys molitrix)
Author(s)
Author's Affiliation
Other Contributor(s)
Abstract
The effects of ethanolic pineapple peel extract (PPE) powder at various concentrations (0–1.50%, w/w) on the gelling properties of silver carp surimi were investigated. The pineapple peel extract produced with 0–100% ethanol, revealed that 100% ethanol had the highest bioactive properties. Surimi gels with added PPE powder demonstrated improved gel strength (504.13 ± 11.78 g.cm) and breaking force (511.64 ± 11.80 g) up to 1% PPE addition; however, as PPE concentration increased beyond 1%, the gel strength decreased. Similarly, with the addition of 1% PPE powder, more hydrophobic bonds and fewer sulfhydryl groups and free amino groups were seen. However, the gels with PPE powder added showed a slight reduction in the whiteness of the surimi gels. FTIR analysis indicated that the fortification with PPE powder brought about the secondary structure of myofibrillar proteins; peaks shifted to the β-sheet region (PPE gels) from the α-helix region (control). SEM analysis indicated that the gel with 1% PPE powder had a relatively organized, finer and denser gel architecture. Overall results suggested that the addition of PPE powder up to 1% to the surimi gels enhanced the gelling properties as well as the microstructure of the surimi.