TY - JOUR
T1 - Physicochemical Changes of Surimi Gels with Addition of Different Particle Sizes of Citrus Peel Fiber
AU - Sharaf Eddin, Abdulhakim
AU - Adegoke, Samuel
AU - Issa, Aseel T.
AU - Wilson, Cassidy
AU - Tahergorabi, Reza
PY - 2020/1/1
Y1 - 2020/1/1
N2 - Citrus peel, the by-product of juice production, is rich in fiber. Both citrus fibers of Citri-Fi 125 FG (150 µm) and Citri-Fi 125 M 40 (75 µm) improved the water holding capacity, texture profile analysis, hardness, and Kramer shear force, while smaller particles improved the cooking loss of the surimi gels. However, the color of surimi gels was affected (P < .05) with both types of citrus fiber addition. Fiber addition also decreased the pH value and ash contents. Overall, citrus fiber of smaller particles up to 6 g/100 g may be incorporated into surimi products to improve some of the physicochemical attributes.
AB - Citrus peel, the by-product of juice production, is rich in fiber. Both citrus fibers of Citri-Fi 125 FG (150 µm) and Citri-Fi 125 M 40 (75 µm) improved the water holding capacity, texture profile analysis, hardness, and Kramer shear force, while smaller particles improved the cooking loss of the surimi gels. However, the color of surimi gels was affected (P < .05) with both types of citrus fiber addition. Fiber addition also decreased the pH value and ash contents. Overall, citrus fiber of smaller particles up to 6 g/100 g may be incorporated into surimi products to improve some of the physicochemical attributes.
KW - citrus peel fiber
KW - color
KW - product development
KW - Surimi
KW - texture
UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85092479924&origin=inward
UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85092479924&origin=inward
U2 - 10.1080/10498850.2020.1829229
DO - 10.1080/10498850.2020.1829229
M3 - Article
SN - 1049-8850
VL - 29
SP - 1029
EP - 1040
JO - Journal of Aquatic Food Product Technology
JF - Journal of Aquatic Food Product Technology
IS - 10
ER -