Gelling properties and microstructure of the silver carp surimi treated with pomegranate (Punica granatum L.) peel extract

Effects of ethanolic extracts of pomegranate peel (PPE) on the gelling and textural characteristics of silver carp surimi gel was investigated. The peels extracted with 100% ethanol exhibited highest total phenolics, tannin and flavonoid contents. The change of the gelling properties of surimi was explained using infrared spectroscopy, chemical interactions, and scanning electronic microscopy images. Greater number of hydrogen bonds and hydrophobic interactions were found in surimi gel fortified with 0.45% PPE. Amongst all the concentrations of PPE, 0.45% level exhibited the lowest sulfhydryl and primary amino groups and this was concurrent with the highest gel strength. The FT-IR analysis showed a gradual reduction of intensity of the amide I band with the increase of PPE concentration, and also shifting to lower value from control to surimi with PPE 0.90%. Absorption bands like C-N stretching from amide II and N-H deformation from amide III were also detected. The SEM images showed that surimi with 0.45% PPE had most ordered, finest and denser gel network, and was closely integrated with higher breaking force, hardness, and WHC. This study showed the potential of functional components of fruit wastes for improving gelling properties of surimi with additional health benefits for the consumers.

Automated summary

The effects of ethanolic extracts of pomegranate peel (PPE) on the gelling and textural characteristics of silver carp surimi gel were investigated. The results showed that adding 0.45% of PPE can improve the gel strength and texture properties of the surimi gel, and it also increased the number of hydrogen bonds and hydrophobic interactions. The FT-IR analysis and SEM images supported these findings.