|
|
|
| Optimization of Processing Conditions for Instant Shrimp Paste from Penaeus vannamei by Response Surface Methodology |
| QIAO Min, BU Ying, WANG Jinxiang, LI Xuepeng, YI Shumin, LI Jianrong |
| National R&D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China |
|
|
|
|
Abstract In order to develop new instant shrimp paste products, this study determined the effects of different auxiliary materials (Nemipterus virgatus surimi, starch and soy protein isolate (SPI)) on the gel strength, texture characteristics, waterholding capacity, whiteness value and sensory score of shrimp paste from Penaeus vannamei. One-factor-at-a-time method combined with response surface methodology (RSM) was used to optimize the formulation of instant shrimp paste based on sensory score and gel strength. The results showed that the most suitable starch for the formulation of instant shrimp paste was cassava starch acetate. The factors affecting the quality of instant shrimp paste were ranked in decreasing order of importance as follows: concentration of Nemipterus virgatus surimi > concentration of SPI > concentration of cassava starch acetate. The optimal formulation consisted of 100 g of shelled shrimp, shrimp meat/minced shrimp ratio = 3:2 (m/m), 1% of salt, 0.3% of egg white powder, 3% of konjac powder, 12.68% of Nemipterus virgatus surimi, 3.30% of cassava starch acetate, 1.14% of SPI, 0.3% of transglutaminase, 0.4% of shrimp flavor, 0.3% of compound phosphate, and 8% of drinking water. The resulting product had a smooth mouthfeel and a strong umami taste, and it was evaluated as optimal in terms of sensory score and gel strength, which were 90.50 out of 100 and 1 339.87 g·mm, respectively, and were close to the predicted values. Accordingly, the optimized formulation is reliable and feasible.
|
|
|
|
|
|
|
|
|
|
|
2023, Vol. 37 
