Optimization of compound shrimp mince gel based on texture properties

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.

Keywords

• textural properties
• antarctic krill
• south american white shrimp
• properties of gel