Effect of aqueous and ethanolic extract of sweet lemon peel (Citrus sinensis) in refrigerated storage life of pangas (Pangasianodon hypophthalmus) surimi gel

Abstract

Effect of aqueous and ethanolic extract of sweet lemon peel (Citrus cinensis) on surimi gel from Striped Catfish, Pangasianodon hypophthalmus (Sauvage, 1878) was studied and a positive effect was observed in the sense of storage life, gel strength and sensory attributes. Different levels of extract (0.5, 1.0, 1.5 and 2.0%, w/w) were used. Water holding capacity of the treated gels were found to be higher compared to control and higher values were observed in respect of treatments with 2.0% of ethanolic extract. Gel strength of treated samples increased significantly (p<0.05) from the control and maximum was found with sweet lemon peel ethanolic extract at 2.0% level. In order to avoid any chemical gel enhancer or preservative for checking lipid oxidation in sausage type of products, use of natural antioxidant and antimicrobial is a good option. From consumers acceptance point of view this type of products would fetch a high level of consumers in city and big towns who are health conscious.