Author(s):

Pradip K Maurya, Ranendra K Majumdar, Shubham Gupta, Ashish Kumar Maurya, Sanjeev Sharma and Arvind K Verma

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.

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