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Effect of ethanolic coconut husk extract and pre-emulsification on properties and stability of surimi gel fortified with seabass oil during refrigerated storage

Buamard, Natchaphol, Benjakul, Soottawat
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 160-167
Sardinella albella, chewiness, cohesion, coir, cold storage, gels, hardness, lipid peroxidation, oils, oxidative stability, peroxide value, plate count, sardines, soy protein isolate, storage temperature, surimi, texture, thiobarbituric acid-reactive substances
The impact of ethanolic coconut husk extract (ECHE) at different concentrations (0–0.25 g extract/100 g surimi) and pre-emulsification on the properties and stability of sardine (Sardinella albella) surimi gel fortified with seabass oil during refrigerated storage of 10 days were investigated. Addition of seabass oil pre-emulsified with soy protein isolate (SPI) in the presence of 0.20–0.25 g ECHE/100 g, which had the average major mean diameter (d43) of 17.18–33.01 μm, yielded the gel possessing the highest breaking force with the coincidental increases in hardness, chewiness, gumminess and cohesiveness (P < 0.05). Decrease in whiteness was noticeable in surimi gel added with ECHE, especially with increasing ECHE levels (P < 0.05). When the gels containing ECHE at various concentrations were stored at 4 °C for 10 days, lipid oxidation as determined by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of surimi gel was lowered as the levels of ECHE increased (P < 0.05). Nevertheless, addition of ECHE did not affect total viable count and psychrophilic bacterial count in surimi gels. Thus, the incorporation of seabass oil pre-emulsified using SPI in combination with ECHE (0.2–0.25 g/100 g) could improve textural properties and oxidative stability of sardine surimi gels but did not restrict microbial proliferation.