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....

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Published inShipin gongye ke-ji Vol. 46; no. 16; pp. 97 - 104
Main Authors Shuai ZHAN, Yaqi ZHANG, Junfang MA, Wanjun XU, Jiangtao LIU, Hongxun TAO, Yulong BAO
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.08.2025
Subjects
gel properties
pomelo peel powder
protein oxidation
silver carp
surimi
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Summary: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
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2024090045