文献类型：期刊文献

英文题名：Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide

作者：Htwe, Kyi Kyi[1];Duan, Weiwen[1];Wei, Shuai[1];Sun, Qinxiu[1];Wang, Zefu[1];Han, Zongyuan[1];Liu, Yang[1];Liu, Shucheng[1]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Engn Technol Res Ctr Prepared Seafo, Coll Food Sci & Technol,Guangdong Prov Key Lab Aqu, Zhanjiang 524088, Guangdong, Peoples R China

年份：2023

卷号：174

外文期刊名：FOOD RESEARCH INTERNATIONAL

收录：SCI-EXPANDED(收录号：WOS:001112566200001)、、EI(收录号：20234615059769)、Scopus(收录号：2-s2.0-85176501552)、WOS

基金：National Natural Science Foundation of China (No.32372388) , Modern Agro-industry Technology Research System of China (No. CARS-48) , Guangdong Innovation Team of Seafood Green Processing Technology (No. 2019KCXTD011) .

语种：英文

外文关键词：Shrimp surimi gels; DPCD treatment; Gel strength; Microstructure; Fractal analysis; Lacunarity

外文摘要：The impact of treatment pressure, temperature and time of DPCD on the Pacific White Shrimp (Litopenaeus vannamei) surimi gel properties was studied and compared with the conventional heat treatment. The gel strength, crosslinking degree, and microstructure of shrimp surimi gels were investigated. Quantitative micro structural characteristics were investigated to elucidate the changes in microstructure during the formation of gel induced by DPCD. With increased DPCD treatment setting conditions, the gel strength and crosslinking degree of shrimp surimi gel significantly improved (P < 0.05) with similar variation trends. Quantitative microstructural analysis revealed that the fractal dimension (D-f) and the pore equivalent diameter of gel microstructure increased with the increase of DPCD treatment conditions. The lacunarity decreased and then increased, whereas pore number increased and decreased. According to the microstructural characteristics results, the surimi gel with 51.48 % degree of crosslinking induced at 25 MPa, 50C, and 60 min showed the most complex and homogeneous microstructure with the highest (D-f), smaller lacunarity, an average pore equivalent diameter, and a larger pore number. The correlation analysis demonstrated that the crosslinking degree was strongly positively correlated with the gel strength. The D-f, pore equivalent diameter and number of pores significantly positively correlated with the crosslinking degree, whereas the lacunarity strongly negatively correlated with the crosslinking degree. The present study showed that the DPCD treatment with a crosslinking degree of 51.48 % is the most optimum condition for better gel formation. The study could provide a theoretical basis for processing shrimp surimi with improved gel properties.