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

The surimi gels fortified with 0.75% MPE demonstrated improved gelling properties, with an overall higher acceptability than that of unfortified the gels (0% MPE). Further, the fortified gels got enriched with bioactive polyphenols which are generally not present in surimi. Moreover, this study will provide an efficient way to utilize mosambi peel to develop functional surimi and surimi-based products with improved gel ability This article is protected by copyright. All rights reserved.