Physicochemical Changes of Surimi Gels with Addition of Different Particle Sizes of Citrus Peel Fiber

ABSTRACT

Citrus peel, the by-product of juice production, is rich in fiber. Both citrus fibers of Citri-Fi 125 FG (150 µm) and Citri-Fi 125 M 40 (75 µm) improved the water holding capacity, texture profile analysis, hardness, and Kramer shear force, while smaller particles improved the cooking loss of the surimi gels. However, the color of surimi gels was affected (P < .05) with both types of citrus fiber addition. Fiber addition also decreased the pH value and ash contents. Overall, citrus fiber of smaller particles up to 6 g/100 g may be incorporated into surimi products to improve some of the physicochemical attributes.

KEYWORDS:

• Surimi
• citrus peel fiber
• texture
• color
• product development

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

Data available within the article or its supplementary materials.

Additional information

Funding

This work was partially supported by the Department of Family and Consumer Sciences in the College of Agriculture and Environmental Sciences at NC A&T State University.