文献类型：期刊文献

英文题名：Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel

作者：Zheng, Ouyang[1];Sun, Qinxiu[1,2,3];Dong, Andi[1];Han, Zongyuan[1];Wang, Zefu[1];Wei, Shuai[1];Xia, Qiuyu[1];Liu, Yang[1];Ji, Hongwu[1];Liu, Shucheng[1,3]

机构：[1]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang 524088, Peoples R China;[2]Jiangsu Ocean Univ, Jiangsu Key Lab Marine Bioresources & Environm, Lianyungang 222005, Peoples R China;[3]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2022

卷号：11

期号：23

外文期刊名：FOODS

收录：SCI-EXPANDED(收录号：WOS:000896375700001)、、Scopus(收录号：2-s2.0-85143598344)、WOS

基金：This study was supported by Guangdong General Universities Young Innovative Talents Project (2020KQNCX028), Modern Agro-industry Technology Research System of China (CARS-48), Open-end Funds of Jiangsu Key Laboratory of Marine Bioresources and Environment (SH20211202), The National Natural Science Foundation of China (32272245), and Guangdong Innovation Team of Seafood Green Processing Technology (2019KCXTD011).

语种：英文

外文关键词：shrimp surimi; dense phase carbon dioxide; process optimization; gel properties

外文摘要：Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated to determine its operating parameters. Box-Behnken and backward linear regression were used to optimize the conditions (temperature, pressure, and treatment time) of DPCD-induced shrimp surimi gel formation, and a model between shrimp surimi gel strength and treatment conditions was developed and validated in the present study. Meanwhile, the heat-induced method was used as a control to analyze the effect of DPCD on the quality of shrimp surimi gel in the present study. The results showed that DPCD treatment affected the strength of shrimp surimi gel significantly, and the pressure of DPCD had the greatest influence on the gel strength of shrimp surimi, followed by time and temperature. When the processing pressure was 30 MPa, the temperature was 55 degrees C, and the treatment time was 60 min, the gel strength of the shrimp surimi was as high as 197.35 N center dot mm, which was not significantly different from the simulated value of 198.28 N mm (p > 0.05). The results of the gel quality properties showed that, compared with the heat-induced method, DPCD reduced the nutrient and quality loss of the shrimp surimi gel, and increased the gel strength and gel water-holding capacity. The results of low-field nuclear magnet resonance showed that DPCD increased the binding capacity of shrimp surimi to bound water and immobilized water, and reduced their losses. Gel microstructure further demonstrated that DPCD could improve shrimp surimi gelation properties, characterized by a finer and uniformly dense gel network structure. In summary, DPCD is a potential method for inducing shrimp surimi to form a suitable gel. The prediction model established in this study between DPCD treatment temperature, pressure, time, and gel strength can provide a reference for the production of shrimp surimi by DPCD.