author(s)
Supriya D Meshre, SB Patange, Sanna Shah, SS Sawant and SM Wasave

abstract
Groundnut skin and husk are by-products of groundnut processing industry. These are considered as agro-waste and often used in animal feedstuffs and fertilizers. Husk is a good source of phenolic compounds that have antioxidant and antibacterial properties. The interactions between phenolic compounds and proteins also play a role in the processing and quality enhancement of certain food products. The present study aims to investigate the effects of ethanolic groundnut husk extract on gel enhancement of pink perch (Nemipterus japonicus) surimi. The extraction of phenolic compounds was done in 50% ethanol and the extracted material was added to surimi at concentrations of 0.5, 1, 1.5 and 2 % on w/w basis. The dried husk had total phenolic content of 20.55 mg TAE/g powder. The surimi had highest gel strength with 0.5% and 1% concentration of extract. The whiteness and expressible moisture content of surimi decreased as the concentration of extract was increased. The SDS-PAGE showed myosin heavy chain (MHC) and actin in all the concentrations but the lighter bands were seen with higher concentrations. Phenolic compounds are rich in hydroxyl groups, surimi gel can be strengthened via hydrogen bond and other interactions. Ground nut husk extracts at an appropriate level could improve gel strength of pink perch Surimi.