Effects of Pineapple Peel Ethanolic Extract on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp (Hypophthalmichthys molitrix)

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.

Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel

“…Plant extracts have been used for surimi gel strengthening due to the presence of phenolic compounds. Ethanolic extracts from pomegranate and pineapple at an optimum level could improve the gelling property of surimi from silver carp [ 8 , 46 ]. Hence, DCE-60 at 0.05% could be used as a gel enhancer in sardine surimi.…”

“…Moreover, the polyphenols and pigments can act as protein cross-linkers, which can strengthen the protein network, particularly in muscle proteins [ 4 ]. The cross-linking ability of plant extracts, such as coconut husk, cluster bean and pineapple peel, toward fish myofibril proteins, is related with the increased gel strength of fish mince or surimi from different species [ 6 , 7 , 8 ].…”

Hyperoside improves the textural and rheological properties of threadfin bream surimi gel

“…All the HyS‐added samples showed similar cohesiveness values ( P < 0.05). In general, cohesiveness determines the force needed to break the internal bonding (Sharma et al ., 2022). This decrease in cohesiveness was more likely due to the generation of weak bonding in the gel network with the addition of HyS, especially at higher levels.…”

“…In general, EMC and water-holding capacity are inversely proportional to each other (Singh et al, 2021a). The ordered gel network formed during the setting consists of several pockets, which can imbibe water via hydrogen bond (Sharma et al, 2022;Zhong et al, 2023). In addition, HyS at 2% might form an ordered and stronger gel network.…”

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

“…The 0% MPE gel samples displayed the maximum ionic interaction content (0.88 ± 0.02 mg soluble protein mL −1 ) whereas the minimum content was recorded in the surimi gels treated with 1.00% MPE (0.63 ± 0.02 mg soluble protein mL −1 ). The decline in ionic bonds up to 1.00% MPE gels may be explained by considering that, at 90 °C, heat broke down the ionic connections and van der Waals forces, and actin was mostly connected to the gel matrix by hydrogen and hydrophobic interactions, 18,43 resulting in a reduction of the ionic bonds. Moreover, in this study, on the addition of MPEs, the pH of surimi gels reduced from about 7.2 to 6.7 (Fig.…”