Abstract
In this study, the effects and mechanism of the addition of Alaskan pollock surimi on shrimp (Solenocera crassicornis) surimi gel were explored from the aspects of gel quality, protein structure and flavor property. The ratios of pollock surimi to shrimp meat were set as 0:1 (P0S1), 1:9 (P1S9), 2:8 (P2S8), 3:7 (P3S7), 4:6 (P4S6) and 5:5 (P5S5). The results showed that the addition of pollock surimi significantly improved the gel strength and water holding capacity of the shrimp surimi gel. In addition, from the results of protein conformation, chemical interactions, three-dimensional network structure and protein pattern, the high β-sheet/ α-helix ratio, strong intermolecular interaction and high level of protein network cross-linking were the main reasons for pollock surimi to improve the gel properties of shrimp surimi gel. However, the addition of pollock surimi had a negative impact on the color and flavor of shrimp surimi gel. Among all samples, P3S7 improved the gel properties while retaining the unique color and smell of shrimp surimi gel as much as possible, which could be a feasible and promising method to improve the gel quality of shrimp surimi products.
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All data generated or analyzed during this study are included in this published article. Data will be made available on request.
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Acknowledgments
This work was supported by the National Natural Science Foundation of China (32001731), National Key R&D Program of China (2020YFD0900903), as well as the Public welfare project of Ningbo (2022S211).
Funding
This work was supported by the National Natural Science Foundation of China (32001731), National Key R&D Program of China (2020YFD0900903), as well as the Public welfare project of Ningbo (2022S211).
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Xinxin Zhang: Conceptualization, Methodology, Data curation, Formal analysis, Visualization, Writing-original draft. Shutong Zhang: Resources. Huamao Wei and Tao Huang: Supervision, Validation. Wenge Yang and Ru Jia: Supervision, Methodology, Writing-Reviewing and Editing.
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Zhang, X., Zhang, S., Yang, W. et al. Investigation of the Influence of Alaskan Pollock Surimi on the Gel Quality, Protein Structure and Flavor Property of Shrimp (Solenocera crassicornis) Surimi Gel and its Mechanism. Food Bioprocess Technol (2023). https://doi.org/10.1007/s11947-023-03261-4
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DOI: https://doi.org/10.1007/s11947-023-03261-4