Effect of Sodium Alginate and Calcium Chloride on the Physicochemical Characteristics of Shrimp(Penaeus Vannamei)Surimi Gels  

作　　者：WANG Ziyan FENG Jiehui LI Qianqian JIA Ru HUANG Tao WEI Huamao YANG Wenge 

机构地区：[1]College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315211,China [2]Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province,Ningbo 315211,China

出　　处：《Journal of Ocean University of China》2024年第6期1645-1654,共10页中国海洋大学学报（英文版）

基　　金：supported by the Public Welfare Project of Ningbo(No.2022S211);the National Key R&D Program of China(No.2020YFD0900903)。

摘　　要：The object of this study is to investigate the effects of sodium alginate(SA)and CaCl_(2) on the physicochemical characteristics of shrimp surimi by studying gel strength,water holding capacity(WHC),as well as by texture profile analysis(TPA).In addition,the mechanism was analyzed through chemical interactions,protein secondary structure,and microstructure.The results showed that with the addition of different concentrations of SA and CaCl_(2) to the shrimp surimi,the gel quality firstly increased and then decreased with the increase of SA and CaCl_(2) concentrations.The highest values of WHC,breaking force and gel strength were obtained with the addition of 1.2%SA or 0.1%CaCl_(2).When SA and CaCl_(2) were used in concert,the group containing 1.2%SA and 0.15%CaCl_(2) had the highest gel strength with the densest three-dimensional network structure of the gel.In addition,the results of chemical interaction analyses showed that hydrogen and ionic bonds were the main chemical bonds of shrimp surimi sol,while shrimp surimi gel mainly consisted of hydrophobic and disulfide bonds.The incorporation of SA and CaCl_(2) resulted in a significant increase in hydrophobic interactions and disulfide bonding,which could effectively improve the gel properties of shrimp surimi.

关 键 词：Penaeus vannamei sodium alginate calcium chloride shrimp surimi gels MICROSTRUCTURE 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]