Open AccessTextural and functional properties of surimi from striped catfish Pangasianodon hypophthalmus (Sauvage, 1878) as affected by natural spice extracts
Author(s) -
Ranendra K. Majumdar,
Apurba Saha,
Pradip Kumar Maurya,
Deepayan Roy,
Snehal Shitole,
Amjad Khansaheb Balange
Publication year - 2016
Publication title -
indian journal of fisheries
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 12
ISSN - 0970-6011
DOI - 10.21077/ijf.2016.63.3.48568-12
Subject(s) - catfish , food science , aqueous extract , solubility , positive control , biology , chemistry , traditional medicine , fish <actinopterygii> , fishery , medicine , organic chemistry
Effects of aqueous extract of natural spices such as garlic, clove and cinnamon on the textural and functional properties of surimi gel from Striped catfish, Pangasianodon hypophthalmus (Sauvage, 1878) was studied and a positive effect was observed. Different levels of extract (0.5, 1.0, 1.5 and 2.0%, w/w) were used. Protein solubility significantly (p<0.05) changed in treated gels and major change was found in clove and cinnamon incorporated gels. Water holding capacity of the treated gels were found to be higher compared to control and higher values were observed in respect of treatments with cinnamon and clove than that of garlic. Gel strength of treated samples increased significantly (p<0.05) from the control and maximum was found with clove extract at 0.5% level. Whiteness of gel slightly reduced in treated samples. All the texture profiles differed from the control with maximum hardness in clove extract incorporated gels followed by garlic and cinnamon treated ones.