Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts
Graphical abstract
Introduction
Coconuts are abundant in coastal areas of tropical countries including Thailand. During processing, the husk of coconut is removed and the millions of tons of husk are generated each year (Panyakaew & Fotios, 2011). The husk is mainly composed of lignin and cellulose, which are dietary fibre and recommended as GRAS (Woods & Gorbach, 2001). Additionally, husk is rich in phenolic compounds, namely 4-hydroxybenzoic acid (4-HBA), ferulic acid, tannic acid as well as lignin phenols such as vanillic acid, ρ-coumaric acid and syringic acid (Lobbes et al., 1999, Rodrigues and Pinto, 2007). Phenolic compounds have been known to possess antioxidant (Maqsood, Benjakul, & Balange, 2012), antimicrobial and antiviral (Carvalho et al., 2013, Hossain et al., 2014) and anticancer activities (Gawlik-Dziki et al., 2012). Furthermore, the use of phenolic compounds has been extended as a protein cross-linking agent, particularly in the oxidised form (Balange & Benjakul, 2009a).
Surimi, the washed fish mince, has gained popularity as raw material for preparing several products with elastic texture (Mansfield, 2003). Generally, lean fish are commonly used for production of surimi since they yield surimi with white colour and better gel properties as compared to dark fleshed fish. Due to the insufficient lean fish, pelagic dark-fleshed fish such as sardine (Sardinella albella) and mackerel (Rastrelliger kanagurta), have been used as alternative raw material for surimi production (Arfat & Benjakul, 2001; Chaijan, Benjakul, Vissessangan, & Faustman, 2004). Nonetheless, those pelagic dark-fleshed fish have high lipid, myoglobin and sarcoplasmic protein contents, which contribute to the difficulties in making high-quality surimi (Chaijan, Panpipat, & Benjakul, 2010). Dark-fleshed fish also contain high level of proteases, particularly heat-activated proteases, which show an adverse effect on gel formation (Hu, Morioka, & Itoh, 2010). Those proteases have been reported to induce the degradation of myofibrillar proteins associated with gel weakening. These limit the use of dark-fleshed fish as raw material for production of surimi and other products.
To tackle such a drawback, various food-grade additives and cross-linking enzymes such as microbial transglutaminase have been used (Kaewudom et al., 2013, Oujifard et al., 2012). Balange and Benjakul, 2009a, Balange and Benjakul, 2009b reported that oxidised phenolic compounds, such as oxidised tannic acid or ferulic acid, could increase breaking force and deformation of surimi from bigeye snapper and mackerel. However, the oxidation of phenolic compound from ortho-diphenol into ortho-quinone form, either enzymatically or by molecular oxygen, could negatively affect the quality of some food products by decreasing desirable aroma, and lowering antioxidant activities (Nikolantonaki, Magiatis, & Waterhouse, 2014). Since phenolic compounds are rich in hydroxyl groups, surimi gel can be strengthened via hydrogen bond and other interactions (Ali, 2002). Extracts from coconut husk containing phenolic compounds could be used as natural protein cross-linker possessing antioxidant activity. The present study aimed to investigate the effect of coconut husk extracts on the properties of surimi gel from sardine, an abundant dark fleshed-fish in the Southern Thailand.
Section snippets
Chemicals
All chemicals were of analytical grade. Tannic acid, sodium dodecyl sulphate (SDS) and β-mercaptoethanol (β-ME) were obtained from Sigma (St. Louis, MO, USA). N,N,N′,N′-tetramethyl ethylene diamine (TEMED), acrylamide and bisacrylamide were purchased from Fluka (Buchs, Switzerland). Trichloroacetic acid, Folin–Ciocalteu's phenol reagent, acetic acid and tris-(hydroxylmethyl) aminomethane were obtained from Merck (Darmstadt, Germany).
Materials
Husk of coconut (Cocos nucifera Linn.) was collected from the
Total phenolic and tannin contents of coconut husk extracts
Different total phenolic contents were observed for coconut husk extracts prepared using ethanol at different concentrations. The highest total phenolic content was found in E60, followed by E80, E40 and E100 (464, 454, 388 and 256 mg TAE/g sample), respectively. It was noted that phenolics could be extracted to a higher content when ethanol concentration increased up to 60%. Nevertheless, the efficiency was lowered when ethanol concentration was above 60%. Kallel et al. (2014) found that 50%
Conclusion
Surimi gel strengthening agent could be extracted from coconut husk using 60 or 80% ethanol. Addition of coconut husk extract yielded the surimi gel from sardine with the increased breaking force, textural and sensory characteristics. However, the addition of E60 or E80 caused a slight decrease in whiteness, particularly with increasing concentration. Therefore, the extract from coconut husk could be used as a natural additive to improve the gel properties of surimi manufactured from
Acknowledgement
The authors would like to express their sincere thanks to Graduated School of Prince of Songkla University and the TRF Distinguished Research Professor Grant for the financial support.
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