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

Abstract

AbstractBACKGROUNDThis investigation focused on the use of mosambi peel extract (MPE) fortification (at 0% to 1.50%, w/w) in silver carp surimi to improve the gelling, textural, and other physicochemical properties of the surimi.RESULTSThe peels were extracted in ethanol (40–100% concentrations, v/v) and water. It was found that 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) in comparison with 0% MPE gel samples. Moreover, 0.75% MPE‐fortified gels had higher hydrogen and hydrophobic bonds, higher water‐holding capacity, and lower sulfhydryl groups and free amino groups. The myosin heavy chain (MHC) bands in sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) disappeared completely in the MPE‐fortified gels. Fortification with MPE affected the secondary structures of protein as shifting of peaks was observed in Fourier‐transform infrared (FTIR) spectra. Scanning electron microscopy (SEM) images showed relatively organized finer and denser gel networks in MPE‐treated gels.CONCLUSIONThe surimi gels fortified with 0.75% MPE demonstrated improved gelling properties, with an overall higher acceptability than the unfortified gels (0% MPE). The fortified gels also became enriched with bioactive polyphenols, which are generally not present in surimi. This study provides an efficient way to utilize mosambi peel to develop functional surimi and surimi‐based products with improved gel ability. © 2023 Society of Chemical Industry.