title: Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi.
abstract: The effect of garlic's aqueous extract (GAE) during refrigerated storage of the restructured products from Pangasius (Pangasianodon hypophthalmus) was evaluated. Protein and lipid oxidation, protein pattern on SDS-PAGE, TPC as well as WHC, gelling properties, texture profiles and whiteness of the surimi gel was evaluated periodically during a refrigerated storage period of 20 days. Increase of water holding capacity in GAE added gels indicated stronger protein network formation, whereas, decrease of protein solubility suggested formation of protein aggregates during gelation process. Lipid oxidation decreased in treated samples but the rate of increase varied, depending upon the concentration of GAE. Protein carbonyl content increased during storage, but slow increase in treated samples. Gel strength in treated samples increased and accompanied by thickening of myofibrillar head chain. Hardness, adhesiveness and gumminess parameters affected most due to addition of GAE. Sensory analysis revealed that the RP with 1 % GAE preferred most and control was acceptable upto 12 days.
authors.affiliation: College of Fisheries Central Agricultural University, Lembucherra, Tripura 799210 India.
authors.forename: Ranendra K
authors.initials: RK
authors.lastname: Majumdar
authors.affiliation: College of Fisheries Central Agricultural University, Lembucherra, Tripura 799210 India.
authors.forename: Apurba
authors.initials: A
authors.lastname: Saha
authors.affiliation: College of Fisheries Central Agricultural University, Lembucherra, Tripura 799210 India.
authors.forename: Bahni
authors.initials: B
authors.lastname: Dhar
authors.affiliation: College of Fisheries Central Agricultural University, Lembucherra, Tripura 799210 India.
authors.forename: Pradip K
authors.initials: PK
authors.lastname: Maurya
authors.affiliation: College of Fisheries Central Agricultural University, Lembucherra, Tripura 799210 India.
authors.forename: Deepayan
authors.initials: D
authors.lastname: Roy
authors.affiliation: Central Institute of Fisheries Education, Mumbai, Versova 400061 India.
authors.forename: Snehal
authors.initials: S
authors.lastname: Shitole
authors.affiliation: Central Institute of Fisheries Education, Mumbai, Versova 400061 India.
authors.forename: Amjad K
authors.initials: AK
authors.lastname: Balange
keywords: Garlic; Lipid oxidation; Pangasius; Protein oxidation; Restructured fish products; SDS-PAGE; Texture profile analysis