南美白对虾与南极磷虾复合虾糜的凝胶特性

为了改善南极磷虾虾糜的品质,该研究以南美白对虾与南极磷虾为原料,按照不同质量比例（0:1、1:1、3:2、7:3、4:1）进行混合,研究了南美白对虾与南极磷虾不同比例对复合虾糜凝胶质构、持水率、蒸煮损失、色泽、流变性能和微观结构的影响。结果表明：纯南极磷虾虾糜形成凝胶能力差,南美白对虾与南极磷虾比例从1:1到4:1,复合虾糜的硬度、凝胶强度和持水率分别增加了18.28%、168.64%和5.55%,储能模量（G''）和损耗模量（G"）显著提高;白度值和蒸煮损失分别降低了4.92%和22.81%。扫描电镜结果显示,随着南美白对虾比例的提高,复合虾糜凝胶的孔洞逐渐均匀,致密。南美白对虾与南极磷虾以3:2的比例混合所得复合虾糜,其凝胶性能最好。研究结果为南极磷虾虾糜制品的开发提供理论支撑。

The Gel Properties of White Shrimp and Antarctic Krill Mixed Shrimp Surimi

In order to improve the quality of Antarctic krill shrimp surimi, in this research, white shrimp and Antarctic krill were used as raw materials and mixed in different mass ratios (0:1, 1:1, 3:2, 7:3, 4:1). The effects of different ratios of white shrimp and Antarctic krill on the texture, water holding capacity, cooking loss, color, rheological properties and microstructure of the composite shrimp surimi gel were studied. The results showed that white shrimp and Antarctic krill ratio from 1:1 to 4:1, the hardness, gel strength and water holding capacity were increased by 18.28%, 168.64% and 5.55%, respectively, and the storage modulus (G'') and loss modulus (G") were significantly increased. The whiteness and cooking loss were reduced by 4.92% and 22.81%, respectively. Scanning electron microscope results showed that with the increase in the proportion of white shrimp, the pores of the mixed shrimp surimi gel became uniform and compact. The gel properties of the mixed shrimp surimi prepared by mixing white shrimp and Antarctic krill at the ratio of 3:2 were improved. The present research provided theoretical support for the development of Antarctic krill shrimp surimi products.