Textural and functional properties of surimi from striped catfish Pangasianodon hypophthalmus (Sauvage, 1878) as affected by natural spice extracts
Abstract views: 252 / PDF downloads: 266
Effects of aqueous extract of natural spices such as garlic, clove and cinnamon on the textural and functional properties ofÂ surimi gel from Striped catfish, Pangasianodon hypophthalmus (Sauvage, 1878) was studied and a positive effect was observed.Â Different levels of extract (0.5, 1.0, 1.5 and 2.0%, w/w) were used. Protein solubility significantly (p<0.05) changed inÂ treated gels and major change was found in clove and cinnamon incorporated gels. Water holding capacity of the treated gelsÂ were found to be higher compared to control and higher values were observed in respect of treatments with cinnamon andÂ clove than that of garlic. Gel strength of treated samples increased significantly (p<0.05) from the control and maximum wasÂ found with clove extract at 0.5% level. Whiteness of gel slightly reduced in treated samples. All the texture profiles differedÂ from the control with maximum hardness in clove extract incorporated gels followed by garlic and cinnamon treated ones.