Abstract
Minced shrimp products have gradually become popular among consumers due to their convenient consumption. The changes in physiochemical properties occurred because of low temperature storage. To investigate the cryoprotective effects of carrageenan on the pre-prepared gel of minced shrimp gel during frozen storage, the variation trends in texture properties of shrimp heated gel (made by chopping, pre-preparing, freezing, and heating) and rheological properties of pre-prepared shrimp gel (made by chopping, pre-preparing, freezing, and thawing) with different carrageenan additions compared to commercial cryoprotectant were analyzed. Results showed that carrageenan could significantly improve breaking force, gel strength of heated gels, and storage modulus and loss modulus of pre-prepared gels. According to better texture properties, the group with 2% carrageenan (C-2%) was selected for the further experiments. The lower immobilized water amplitude exhibited that carrageenan could stabilize the mobility degree of water in pre-prepared gels while transferring free water into immobilized water after heating. Meanwhile, carrageenan had outstanding effect on preventing exposure of total sulfhydryl group due to protein oxidation. There were no tremendous changes in protein functional groups due to addition of carrageenan, while it could maintain the stability of the gel system on account of increasing α-helix contents. The little significant differences were observed in protein composition during frozen storage, while the cross-linking and aggregation have been increased due to the addition of carrageenan. Overall, carrageenan was expected to be an effective substitute for commercial cryoprotectant to promote the development of diversified pre-prepared minced shrimp products.
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Data Availability
All data generated or analyzed during this study are included in this published article. The raw/derived data supporting the findings of this study are available from the corresponding author upon request.
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This work was supported by the National Key R&D Program of China (2020YFD0900903), the Public Interest Science and Technology Plan of Ningbo (2019C10007), the National Natural Science Foundation of China (32001731), the Natural Science Foundation of Ningbo (202003N4125) and the Public Welfare Project of Ningbo (2022S211).
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Geran Xia: conceptualization, methodology, data curation, and writing (original draft preparation). Ru Jia: supervision, methodology, and writing (reviewing and editing). Jingjing Tong: methodology, data curation, and investigation. Xinxin Zhang and Shutong Zhang: investigation and supervision. Huamao Wei: methodology and supervision. Wenge Yang: funding acquisition, project administration, and editing and validation.
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Xia, G., Jia, R., Tong, J. et al. Cryoprotective Effects of Carrageenan on Pre-prepared Gel of Minced Shrimp (Litopenaeus Vannamei) During Frozen Storage. Food Bioprocess Technol 16, 2082–2094 (2023). https://doi.org/10.1007/s11947-023-03051-y
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DOI: https://doi.org/10.1007/s11947-023-03051-y