The effect of lyophilized coconut mesocarp—aqueous and ethanol phenolic extracts on the gel quality of tilapia surimi.

Abstract

The high-performance liquid chromatography with dual Agilent jet stream electrospray ionization- quadrupole time of flight-mass spectrometry method enabled the identification of 10 and 13 phenolic compounds from lyophilized aqueous and 60% ethanol extracts of coconut husk. Different compounds such as catechin, 4-methoxy cinnamic acid, salicin, chlorogenic acid, naringins, madecassic acid, myricetin and quercetin were detected. The effect of extracts at different levels on the gel properties of tilapia surimi were studied. An increase in the gel strength, textural properties and water holding capacity of surimi gels was observed at 0.05% of aqueous and 0.075% of ethanol extracts. Higher concentrations of both extracts had a negative effect on the gel strength of surimi gels. Thermal transition of myosin tail of ethanol extract treated gels ranged in 64–66°C. As a result, at an optimal ratio, coconut husk extracts can improve the quality of freshwater fish surimi gel.