Food and Fermentation Industries >

2022 , Vol. 48 >Issue 8: 143 - 149

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030103

Effect of grease and oil on the quality of minced shrimp gel

  • LI Hui ,
  • CHEN Baike ,
  • JIN Sulaiman ,
  • LI Mengjie ,
  • CHEN Tingting ,
  • ZHANG Qixiu ,
  • BAO Hairong
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  • 1(College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China)
    3(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China)

Received date: 2021-11-16

  Revised date: 2021-12-17

  Online published: 2022-05-18

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Abstract

In order to obtain an effective method for improving the quality of minced shrimps, grease and oils (lard, soybean oil, olive oil) were added to minced shrimps, and their gel quality (color, rheological properties, gel strength and texture characteristics) and structural changes (protein secondary structure, microstructure) were measured. At the same time, sensory experiments were used to evaluate the effect of oils on the quality improvement of shrimp slips which were produced by simulating minced shrimp product. Compared with the control group, the brightness of the minced shrimps increased and the redness decreased with the addition of oils. The storage modulus, gel strength, hardness, chewiness, and water holding capacity decreased with the increase of oils concentration (P<0.05), the α-helix content in the secondary structure conformation of the protein decreased, and the β-sheet content increased. The three-dimensional network structure of minced shrimp gel was damaged and became rough and porous. The damage strength of the three oils to the gel structure was olive oil>soybean oil>lard. The sensory evaluation results showed that the addition of 2%-6% lard and 2% soybean oil could make the taste of shrimp smooth and improve the acceptability. This research provides theoretical and experimental basis for the improvement of minced shrimp products.

Key words： minced shrimp; lard; soybean oil; olive oil; gel strength; minced shrimp products

Cite this article

LI Hui , CHEN Baike , JIN Sulaiman , LI Mengjie , CHEN Tingting , ZHANG Qixiu , BAO Hairong . Effect of grease and oil on the quality of minced shrimp gel[J]. Food and Fermentation Industries, 2022 , 48(8) : 143 -149 . DOI: 10.13995/j.cnki.11-1802/ts.030103

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