Food and Fermentation Industries >

2022 , Vol. 48 >Issue 21: 180 - 187

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032213

Effects of hydroxypropyl cassava starch on 3D printing and gel properties of Antarctic krill mixed shrimp surimi

  • LIU Ying ,
  • FU Baoshang ,
  • JIANG Pengfei ,
  • LIU Xin ,
  • YU Bo ,
  • DONG Xiuping ,
  • SHANG Shan ,
  • QI Libo
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  • 1(National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
    2(Liaoyu Group Co.Ltd., Dalian 116000, China)

Received date: 2022-05-05

  Revised date: 2022-06-18

  Online published: 2022-12-02

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Abstract

To improve the gel properties and product quality of Antarctic krill surimi, the effect of different concentrations of hydroxypropyl cassava starch on 3D printing, gel strength, water holding capacity, rheological properties, chemical force, protein secondary structure, and microstructure of mixed Antarctic krill and Litopenaeus vannamei surimi were investigated. The results showed that all groups of hydroxypropyl cassava starch supplementation significantly improved the 3D printing characteristics, elastic modulus, gel retention and non-flowing water content of mixed shrimp chyme. The gel strength and elasticity increased significantly when 0.5% starch was added (P<0.05). However, when the addition reached 2% and 4%, the gel strength showed a decreasing trend. A modest amount of starch could increase hydrophobic interactions and the formation of disulfide bonds, as well prompting the transformation of protein secondary structure from α-helix to β-sheet. A denser network structure with uniform holes of the surimi gel with 0.5% starch was observed by SEM. In conclusion, a low concentration of hydroxypropyl cassava starch could improve the gel properties of mixed shrimp surimi and this result could provide a theoretical foundation for improving the quality of Antarctic krill products.

Key words： hydroxypropyl cassava starch; Antarctic krill; mixed shrimp surimi; gel properties; 3D printing; chemical force

Cite this article

LIU Ying , FU Baoshang , JIANG Pengfei , LIU Xin , YU Bo , DONG Xiuping , SHANG Shan , QI Libo . Effects of hydroxypropyl cassava starch on 3D printing and gel properties of Antarctic krill mixed shrimp surimi[J]. Food and Fermentation Industries, 2022 , 48(21) : 180 -187 . DOI: 10.13995/j.cnki.11-1802/ts.032213

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