Manipulation of protein structure and bonding pattern to improve the gelling and textural quality of surimi gels from silver carp: incorporation of mosambi (<i>Citrus limetta</i>) peel extract

Abstract

The surimi gels fortified with 0.75% MPE demonstrated improved gelling properties, with an overall higher acceptability than the unfortified gels (0% MPE). The fortified gels also became enriched with bioactive polyphenols, which are generally not present in surimi. This study provides an efficient way to utilize mosambi peel to develop functional surimi and surimi-based products with improved gel ability. © 2023 Society of Chemical Industry.