Vol. 6, Issue 5 (2018)
Effect of ethanolic extract of potato (Solanum tuberosum) peel on textural and functional qualities of surimi gel from striped catfish (Pangasianodon hypophthalmus) (Sauvage, 1878) during refrigerated storage
Author(s): Pradip K Maurya, Ranendra K Majumdar, Bhargavi Priyadarshini, Apurba Saha, Ajay Kumar Yadav, Shubham Gupta, Ashish Kumar Maurya and Sanjeev Sharma
Abstract: The present research work was undertaken to examine the utilisation of potato peel, a waste material, as a source of natural antioxidants and phenolic compound for retarding lipid oxidation and protein degradation in striped catfish/pangas (Pangasianodon hypophthalmus) surimi gel during refrigerated storage. Potato peel ethanolic extract (PpEE) with four different concentrations (PpEE-0.5%, PpEE-1.0%, PpEE-1.5% and PpEE-2.0 %) of ethanolic extracts of potato peel and a control with no added extracts were prepared. The samples were stored at 40C for 20 days and the sampling was done at 4 days interval. The ethanol extracts, which contained high amounts of phenolic compounds, was found to be effective in retarding lipid oxidation, protein degradation and increase gel strength as it resulted in improving the shelf-life of pangas surimi gel. On the basis of sensory evaluation the control was acceptable only up to 12 days and PpEE-0.5% was acceptable only up to 16 days, remaining treated samples, they were acceptable up to day-20.
Pages: 2972-2979 | 393 Views 57 Downloads
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How to cite this article:
Pradip K Maurya, Ranendra K Majumdar, Bhargavi Priyadarshini, Apurba Saha, Ajay Kumar Yadav, Shubham Gupta, Ashish Kumar Maurya, Sanjeev Sharma. Effect of ethanolic extract of potato (Solanum tuberosum) peel on textural and functional qualities of surimi gel from striped catfish (Pangasianodon hypophthalmus) (Sauvage, 1878) during refrigerated storage. Int J Chem Stud 2018;6(5):2972-2979.
