Effect of Plant Extracts on Surimi Gel of Pangasianodon hypophthalmus

Since fresh pangasius fetch low price in market due to some inherent non-appealing muscle quality, its abundant catch might be utilized as an alternative source of surimi raw material for development of restructured products. But oxidation limits storage time and thereby also affects marketing and distribution of sausage type of products. Since present day consumers¿ are very much health conscious, attention has been focused on the polyphenolic compounds present in plants. This study dealt with the effect of extracts of garlic, ginger, sweet lemon peel, potato peel and rosemary leaf on functional, textural and sensory qualities of surimi gel from pangasius as well as on the changes of such qualities during refrigerated storage study for 20 days. This study revealed that gelling properties such as breaking force, breaking deformation and gel strength improved in treated gels than the control. Moreover, ethanolic extracts were found more effective compared to aqueous ones. Amongst texture profiles, addition of extracts improved the hardness to a great extent. Water holding capacity, protein solubility and lipid oxidation were mostly affected with added spice extracts.