Vol. 8, Issue 2, Part H (2024)

Abstract: A wet concentration of myofibrillar protein is called Surimi, prepared by deboning and washing of fish muscle. It is a versatile seafood product that is widely consumed worldwide. Protein denaturation and lipid oxidation which affects the gel strength and textural properties is the main challenge to keep the quality and shelf life of surimi. Phenolic compounds, which are naturally occurring bioactive chemicals found in abundance in fruits, vegetables, herbs, and spices, have outstanding antioxidant characteristics that can be used to enhance the physicochemical and sensory characteristics of surimi-based products. By using these natural compounds, surimi-based products can be fortified with bioactive components that may have positive effects on human health, such as antioxidant and anti-inflammatory properties. The use of groundnut husk extract was prepared by using 50% ethanol to improve the textural and functional properties of striped catfish Surimi were studied. This extract was mixed with the surimi at different concentrations i.e. 0% (Control, T₁), 0.5% (T₂), 1.0% (T₃), 1.5% (T₄) and 2.0% (T₅). The use of ethanolic (50%) groundnut husk extract T₄ showed highest gel strength values (315.16 g/cm) which were associated with lower expressible moisture content and decreased in TCA-soluble peptides. The SDS-PAGE shows the myosin heavy chain (MHC) and actin in all the concentration but the light bands are observed in 0%, 0.5% and 1%.