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Alaska pollock surimi addition affects Pacific white shrimp (Litopenaeus vannamei) surimi gel properties

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Abstract

Problems currently plaguing the production of fresh and frozen shrimp food items include high cost and textural issues. In this study, fresh Pacific white shrimp (Litopenaeus vannamei) and Alaska pollock surimi were combined in various ratios to create a combined fish-and-shrimp product that is economical to produce and possesses desirable qualities from both ingredients. The mixture was evaluated for brittleness, elasticity, color, degree of cross-linking, water holding capacity, and rheology. A 4:6 (mass) mixture ratio of pollock-to-shrimp exhibited the best gel properties, the highest degree of whiteness, significant protein denaturation, and the greatest structural stability. This study demonstrates a method for reducing the production cost of shrimp surimi products and reports an optimal ingredient ratio for new products.

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Funding

This study was supported by the National Natural Science Fund of China (No. 31571865) and Ningbo Agricultural Major Project (No. 2017C110006).

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Authors and Affiliations

  1. Department of Food Science and Engineering, Ocean University of China, Qingdao, 266003, People’s Republic of China

    Hong Xiao, Yan Yang, Jiao Yu, Mengyue Hu, Yong Xue & Changhu Xue

  2. Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, 266003, People’s Republic of China

    Changhu Xue

Authors
  1. Hong Xiao
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  2. Yan Yang
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  3. Jiao Yu
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  4. Mengyue Hu
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  5. Yong Xue
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  6. Changhu Xue
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Correspondence to Yong Xue.

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Xiao, H., Yang, Y., Yu, J. et al. Alaska pollock surimi addition affects Pacific white shrimp (Litopenaeus vannamei) surimi gel properties. Rheol Acta 60, 741–749 (2021). https://doi.org/10.1007/s00397-021-01303-2

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  • DOI: https://doi.org/10.1007/s00397-021-01303-2

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