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Background: This is the first study in Indian context where underutilized fish species pony fish (Leiognathus sp.) has been used for the preparation of surimi and surimi gel and its textural and spectral images were analysed. Methods: Textural profile analysis for estimating the hardness, gumminess and chewiness parameters and colour analyser for measuring the difference in whiteness among samples were used. FTIR (Fourier Transform Infrared Spectroscopy) was used to estimate the percentage of proteins folded during heat denaturation process. Result: Textural parameters of CWS (Conventional Washed Surimi) gel showed ideal gel strength of 191.06 g cm, hardness of 46.48 N, gumminess of 30.75 N and chewiness of 28.70 N. Colour analysis of UM (Unwashed Mince), CWS and CWS gel showed whiteness of 38.59, 61.45 and 72.07. FTIR analysis of UM, CWS and CWS gel shows unfolding of protein structures in the wavelength of 1688.07 cm-1, 1665.34 cm-1 and 1653.20 cm-1. This study reveals the potential use of pony fish (Leiognathus sp.) as one of the favorable fish species for surimi and sausage production showing virtuous instrumental quality attributes. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]