Comparison of Gel Quality of Shrimp Surimi of Different Shrimp Varieties

YI Liang; DONG Xinlei; MA Shutian; DONG Shiyu; ZHOU Xinyi; LIU Xiaoling

doi:10.13386/j.issn1002-0306.2021070147

Volume 43 Issue 7

Mar. 2022

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Science and Technology of Food Industry > 2022 > 43(7): 94-101. > DOI: 10.13386/j.issn1002-0306.2021070147

YI Liang, DONG Xinlei, MA Shutian, et al. Comparison of Gel Quality of Shrimp Surimi of Different Shrimp Varieties[J]. Science and Technology of Food Industry, 2022, 43(7): 94−101. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070147.

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Comparison of Gel Quality of Shrimp Surimi of Different Shrimp Varieties

College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China

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Received Date: July 14, 2021
Available Online: February 10, 2022

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Abstract

In this paper, Penaeus vannamei (PV), Penaeus monodon (PM) and Macrobrachium rosenbergii (MR) were used as the research object, through comparing the rheological properties, cooking yield, water holding capacity, texture properties and sensory characteristics of different varieties of shrimp surimi, to explore the quality differences of different raw materials varieties of shrimp surimi, in order to provide a theoretical basis for the selection of raw materials for shrimp products. The results showed that the meat yield of PV, PM and MR were 53.12%, 49.40% and 34.93% respectively. The storage modulus (G') of three varieties of shrimp surimi began to rise rapidly at about 40 ℃, reached the maximum at 65 ℃, and the G'_max value of PV was the highest. After repeated freezing and thawing treatment, G' did not increase significantly during the temperature rised of shrimp, indicating that freezing would change the protein structure of shrimp and lead to a decline in gel quality. After freezing and thawing, the cooking yield and water retention rate of PV and PM shrimp surimi gel increased, while MR decreased. PV shrimp surimi gel had the best hardness and chewiness. The elasticity of PM gel was the best. Sensory evaluation showed that the tissue state and texture of PV and PM shrimp surimi gel were better than MR. After repeated freezing and thawing, the texture and sensory score of PV shrimp surimi gel were excellent. The crude protein contents of PV, PM and MR were 21.72, 19.30 and 17.23 g/100 g respectively, and the quality of PV and PM gel with lower water-soluble protein and higher salt soluble protein was better. The MR with highest water soluble protein content formed the worst gel, and the salt soluble protein content of three shrimp surimi decreased significantly after repeated freezing and thawing. In conclusion, the surimi of Penaeus vannamei has good taste, high meat yield and low cost, so it is suitable to be used as the raw material of prawn products.
- shrimp,
- shrimp surimi,
- gel,
- rheological properties,
- texture,
- quality

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