Oxidative stability of green weakfish (Cynoscion virescens) by-product surimi and surimi gel enhanced with a Spondias mombin L. waste phenolic-rich extract during cold storage

The aim of this investigation was to assess the effect of yellow mombin bagasse extract (YMBE), alone or combined with commercial cryoprotectants, on the quality changes during cold storage of surimi and surimi gel prepared with the cutting by-product of green weakfish (Cynoscion virescens). Four treatments were elaborated: SC (surimi control), SE (surimi with addition of 1% extract), SCP (surimi with the addition of 4% sorbitol + 4% sucrose) and SECP (surimi with addition of 1% extract + 4% sorbitol +4% sucrose). The addition of the extract was effective in maintaining the whiteness of the surimi and its gel throughout storage. At the end of 12 days of cold storage, the surimi gel prepared with SE treatment presented high whiteness compared to the control samples. The inclusion of 1% YMBE in isolation or combined with commercial cryoprotectants showed a positive effect on the inhibition of lipid and protein oxidation of surimi. In conclusion, YMBE extract is a promising alternative to be used as a natural food preservative in surimi and surimi gel.

Automated summary

This investigation aimed to evaluate the impact of yellow mombin bagasse extract (YMBE), either alone or combined with commercial cryoprotectants, on the quality changes of surimi and surimi gel during cold storage. The results showed that the addition of YMBE effectively maintained the whiteness of the surimi and surimi gel and inhibited lipid and protein oxidation. Therefore, YMBE extract holds promise as a natural food preservative for surimi and surimi gel.