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Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi

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Abstract

The effect of garlic’s aqueous extract (GAE) during refrigerated storage of the restructured products from Pangasius (Pangasianodon hypophthalmus) was evaluated. Protein and lipid oxidation, protein pattern on SDS-PAGE, TPC as well as WHC, gelling properties, texture profiles and whiteness of the surimi gel was evaluated periodically during a refrigerated storage period of 20 days. Increase of water holding capacity in GAE added gels indicated stronger protein network formation, whereas, decrease of protein solubility suggested formation of protein aggregates during gelation process. Lipid oxidation decreased in treated samples but the rate of increase varied, depending upon the concentration of GAE. Protein carbonyl content increased during storage, but slow increase in treated samples. Gel strength in treated samples increased and accompanied by thickening of myofibrillar head chain. Hardness, adhesiveness and gumminess parameters affected most due to addition of GAE. Sensory analysis revealed that the RP with 1 % GAE preferred most and control was acceptable upto 12 days.

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Acknowledgments

Authors thank Department of Biotechnology, Govt. of India, New Delhi for funding project (Grant No. BT/379/NE/TBP/2012 Dated, November 30, 2012) under which this work was undertaken. The assistances rendered by the technical staff of the Department of Fish Processing Technology is sincerely acknowledged.

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Authors and Affiliations

  1. College of Fisheries Central Agricultural University, Lembucherra, Tripura, 799210, India

    Ranendra K. Majumdar, Apurba Saha, Bahni Dhar, Pradip K. Maurya & Deepayan Roy

  2. Central Institute of Fisheries Education, Mumbai, Versova, 400061, India

    Snehal Shitole & Amjad K. Balange

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  1. Ranendra K. Majumdar
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  2. Apurba Saha
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Correspondence to Ranendra K. Majumdar.

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Majumdar, R.K., Saha, A., Dhar, B. et al. Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi. J Food Sci Technol 52, 7994–8003 (2015). https://doi.org/10.1007/s13197-015-1952-7

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  • DOI: https://doi.org/10.1007/s13197-015-1952-7

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