Optimization of compound shrimp mince gel based on texture properties
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(1. School of Food Science and Technology Dalian Polytechnic University, Dalian, Liaoning 116034, China; 2. Liaoyu Group Co., Ltd., Dalian, Liaoning 116000, China; 3. Liao Yu Group Ocean Food Company, Dalian, Liaoning 116000, China; 4. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, Liaoning 116034, China)

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    Abstract:

    Objective: To promote the intensive processing of Antarctic Krill and enrich the types of minced shrimp products. Methods: Using Krill meat and prawn meat as main raw materials, waxy corn acetylated distarch adipate, egg white powder, soy protein isolate, glutamine transaminase and other adjuvants were added, and the optimal preparation ratio of shrimp balls was obtained through single factor test and response surface test. Results: The optimal preparation ratio of shrimp balls was 6.00% waxy corn acetylated distarch adipate, 5.00% egg white powder, 5.00% soy protein isolate, 0.50% glutamine transaminase and 0.20% konjac gum. Conclusion: The two-stage heating method is used to prepare compound shrimp gel. By adding exogenous additives, the texture properties of compound shrimp gel can be improved and the nutritional value can be guaranteed.

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满 昊,刘富俊,葛静慧,等.基于质构特性对复合虾糜凝胶性能的优化[J].食品与机械英文版,2023,39(6):186-194.

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  • Received:October 14,2022
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  • Online: October 20,2023
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