Effects of the Addition of Different Pomelo Peel Powder on Gel Quality of Silver Carp Surimi
The pomelo peel is a good source of natural antioxidants. To investigate the effects of different kinds of pomelo peel powder on the gel quality of silver carp surimi. In this study, pomelo peel powder of Citrus×sinensis, Citrus maxima cv. Dongshizao, Citrus maxima cv. Anjiang Yu, Citrus maxima cv....
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090045 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849233908611153920 |
|---|---|
| author | Shuai ZHAN Yaqi ZHANG Junfang MA Wanjun XU Jiangtao LIU Hongxun TAO Yulong BAO |
| author_facet | Shuai ZHAN Yaqi ZHANG Junfang MA Wanjun XU Jiangtao LIU Hongxun TAO Yulong BAO |
| author_sort | Shuai ZHAN |
| collection | DOAJ |
| description | The pomelo peel is a good source of natural antioxidants. To investigate the effects of different kinds of pomelo peel powder on the gel quality of silver carp surimi. In this study, pomelo peel powder of Citrus×sinensis, Citrus maxima cv. Dongshizao, Citrus maxima cv. Anjiang Yu, Citrus maxima cv. JinlanYu was selected and subjected to analysis for its antioxidant capacity. Furthermore, the powders were mixed with silver carp surimi respectively, to explore the effects on surimi gel quality. Results showed that among the selected four different pomelo peel powders, the content of flavonoids and polyphenols in Citrus maxima cv. Dongshizao peel was the highest, which was 32.6 mg GAE/kg and 19.4 mg QUE/kg, respectively. Correspondingly, the extract of Citrus maxima cv. Dongshizao peel had the lowest IC50 values for DPPH and ABTS+ free radicals, and their concentrations were 2.92 and 0.76 mg/mL, respectively. The ABTS+ free radical scavenging rate and β-sheet content of the surimi were added with Citrus×sinensis and Citrus maxima cv. Dongshizao peel powder were higher than those of the control group, and they increased with the increase of pomelo peel powder content from 1% to 3%. However, the endogenous fluorescence intensity and total sulfhydryl content decreased with the increase of pomelo peel powder content. In addition, the hardness, adhesiveness, and chewiness of surimi gels prepared by adding pomelo peel powder, Citrus maxima cv. Dongshizao peel powder, and Citrus maxima cv. JinlanYu peel powder were higher than those of the control group. Scanning electron microscopy showed that compared with the control group, the surimi gel added with pomelo peel powder showed a more uniform and dense network structure, and the internal pores were smaller with the increase of the additional amount. Sensory evaluation showed that the surimi gel with 3 % Citrus maxima cv. Dongshizao pomelo had the highest score in odor and taste. Based on the above results, the addition of 3 % Citrus maxima cv. Dongshizao pomelo peel powder can significantly improve the quality of silver carp surimi gel. These findings can provide guidance for the utilization of pomelo peel and the quality improvement of surimi gel. |
| format | Article |
| id | doaj-art-71462a10fc8e484d950b1bac7ffcf417 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-71462a10fc8e484d950b1bac7ffcf4172025-08-20T04:03:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-08-0146169710410.13386/j.issn1002-0306.20240900452024090045-16Effects of the Addition of Different Pomelo Peel Powder on Gel Quality of Silver Carp SurimiShuai ZHAN0Yaqi ZHANG1Junfang MA2Wanjun XU3Jiangtao LIU4Hongxun TAO5Yulong BAO6School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaThe pomelo peel is a good source of natural antioxidants. To investigate the effects of different kinds of pomelo peel powder on the gel quality of silver carp surimi. In this study, pomelo peel powder of Citrus×sinensis, Citrus maxima cv. Dongshizao, Citrus maxima cv. Anjiang Yu, Citrus maxima cv. JinlanYu was selected and subjected to analysis for its antioxidant capacity. Furthermore, the powders were mixed with silver carp surimi respectively, to explore the effects on surimi gel quality. Results showed that among the selected four different pomelo peel powders, the content of flavonoids and polyphenols in Citrus maxima cv. Dongshizao peel was the highest, which was 32.6 mg GAE/kg and 19.4 mg QUE/kg, respectively. Correspondingly, the extract of Citrus maxima cv. Dongshizao peel had the lowest IC50 values for DPPH and ABTS+ free radicals, and their concentrations were 2.92 and 0.76 mg/mL, respectively. The ABTS+ free radical scavenging rate and β-sheet content of the surimi were added with Citrus×sinensis and Citrus maxima cv. Dongshizao peel powder were higher than those of the control group, and they increased with the increase of pomelo peel powder content from 1% to 3%. However, the endogenous fluorescence intensity and total sulfhydryl content decreased with the increase of pomelo peel powder content. In addition, the hardness, adhesiveness, and chewiness of surimi gels prepared by adding pomelo peel powder, Citrus maxima cv. Dongshizao peel powder, and Citrus maxima cv. JinlanYu peel powder were higher than those of the control group. Scanning electron microscopy showed that compared with the control group, the surimi gel added with pomelo peel powder showed a more uniform and dense network structure, and the internal pores were smaller with the increase of the additional amount. Sensory evaluation showed that the surimi gel with 3 % Citrus maxima cv. Dongshizao pomelo had the highest score in odor and taste. Based on the above results, the addition of 3 % Citrus maxima cv. Dongshizao pomelo peel powder can significantly improve the quality of silver carp surimi gel. These findings can provide guidance for the utilization of pomelo peel and the quality improvement of surimi gel.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090045silver carppomelo peel powdersurimiprotein oxidationgel properties |
| spellingShingle | Shuai ZHAN Yaqi ZHANG Junfang MA Wanjun XU Jiangtao LIU Hongxun TAO Yulong BAO Effects of the Addition of Different Pomelo Peel Powder on Gel Quality of Silver Carp Surimi Shipin gongye ke-ji silver carp pomelo peel powder surimi protein oxidation gel properties |
| title | Effects of the Addition of Different Pomelo Peel Powder on Gel Quality of Silver Carp Surimi |
| title_full | Effects of the Addition of Different Pomelo Peel Powder on Gel Quality of Silver Carp Surimi |
| title_fullStr | Effects of the Addition of Different Pomelo Peel Powder on Gel Quality of Silver Carp Surimi |
| title_full_unstemmed | Effects of the Addition of Different Pomelo Peel Powder on Gel Quality of Silver Carp Surimi |
| title_short | Effects of the Addition of Different Pomelo Peel Powder on Gel Quality of Silver Carp Surimi |
| title_sort | effects of the addition of different pomelo peel powder on gel quality of silver carp surimi |
| topic | silver carp pomelo peel powder surimi protein oxidation gel properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090045 |
| work_keys_str_mv | AT shuaizhan effectsoftheadditionofdifferentpomelopeelpowderongelqualityofsilvercarpsurimi AT yaqizhang effectsoftheadditionofdifferentpomelopeelpowderongelqualityofsilvercarpsurimi AT junfangma effectsoftheadditionofdifferentpomelopeelpowderongelqualityofsilvercarpsurimi AT wanjunxu effectsoftheadditionofdifferentpomelopeelpowderongelqualityofsilvercarpsurimi AT jiangtaoliu effectsoftheadditionofdifferentpomelopeelpowderongelqualityofsilvercarpsurimi AT hongxuntao effectsoftheadditionofdifferentpomelopeelpowderongelqualityofsilvercarpsurimi AT yulongbao effectsoftheadditionofdifferentpomelopeelpowderongelqualityofsilvercarpsurimi |