The Development of Striped Snakehead Fish (Channa Striata) as an Albumin Extract Sachet Gel: Physiochemical And Stability Test

Abstract

Snakehead fish (Channa striata) albumin provides health benefits, but its pungent aroma and susceptibility to phase separation limit its application in liquid foods. This study developed a shelf-stable, semi-solid functional gel incorporating a 1.5% C. striata albumin extract encapsulated within a synergistic hydrocolloid system, using botanical extracts (açaí berry, red ginger, and lemon) for bioactivity, functional flavor, and color. Four formulations were evaluated over 21 days of refrigerated storage: Control 1 (1% κ-carrageenan κ-CA), Control 2 (1% konjac glucomannan KGM), Treatment 1 (0.70% κ-CA:0.30% KGM), and Treatment 2 (0.30% κ-CA:0.70% KGM). Results showed that Treatment 1 (the optimized 0.70%:0.30% hydrocolloid blend matrix) exhibited a good structural stability, uniformly entrapping opaque albumin particles to maintain uniform color and prevent protein precipitation. Textural analysis revealed its hardness increased from 429.6 g on Day 0 to 471.6 g by Day 21, while maintaining water activity tightly between 0.90 and 0.92 across the three-week period. Treatment 1 also successfully minimized fluid loss, with syneresis peaking at a minimal 1.82% on Day 14 before stabilizing at 1.45% on Day 21. Conversely, Control 1 suffered severe, progressive syneresis (18.75% by Day 21), and Control 2 failed to gel, resulting in phase separation and not being able to form a firm gel. Overall, the synergistic 0.70% κ-CA and 0.30% KGM network effectively stabilizes fish albumin in an acidic environment. This formulation establishes a viable framework for delivering a shelf-stable, and bioavailable gel.