Food and Fermentation Industries >

2022 , Vol. 48 >Issue 22: 26 - 33

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029751

Effect of high-density carbon dioxide dissolution and diffusion mode on the quality of shrimp surimi gels

  • SUN Qinxiu ,
  • DONG Andi ,
  • HOU Qian ,
  • WANG Yuhan ,
  • ZHENG Ouyang ,
  • WEI Shuai ,
  • XIA Qiuyu ,
  • HAN Zongyuan ,
  • WANG Zefu ,
  • JI Hongwu ,
  • LIU Shucheng
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2021-10-18

  Revised date: 2021-11-11

  Online published: 2022-12-20

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Abstract

High-density carbon dioxide can induce good gel formation of shrimp surimi, and its dissolution and diffusion modes have an important influence on the gel quality of shrimp surimi. The effects of longitudinal, transverse and mixed dissolution and diffusion modes on the quality of high-density carbon dioxide-induced shrimp surimi gel were analyzed in the present study, with heat-induced shrimp surimi gel as control. Results showed that the quality of shrimp surimi gel induced by high-density carbon dioxide was significantly higher than that induced by heat, and the gel strength of the three high-density CO2 treatments was 29.68%-62.49% higher than that induced by heat. For the three different dissolution and diffusion methods, the gel strength prepared by mixed dissolution and diffusion method was 10.42% and 25.28% higher than that prepared by longitudinal dissolution and diffusion method, respectively (P<0.05). However, there were no significant differences in the main nutrients, sensory scores, moisture characteristics and microstructure among the gels prepared by the three dissolution and diffusion methods (P>0.05). Therefore, the mixed dissolution and diffusion method can be used to prepare high-quality shrimp surimi gels.

Key words： shrimp surimi; high-density carbon dioxide; dissolution and diffusion mode; gel quality

Cite this article

SUN Qinxiu , DONG Andi , HOU Qian , WANG Yuhan , ZHENG Ouyang , WEI Shuai , XIA Qiuyu , HAN Zongyuan , WANG Zefu , JI Hongwu , LIU Shucheng . Effect of high-density carbon dioxide dissolution and diffusion mode on the quality of shrimp surimi gels[J]. Food and Fermentation Industries, 2022 , 48(22) : 26 -33 . DOI: 10.13995/j.cnki.11-1802/ts.029751

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