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| Optimization of Processing Conditions for Precooked Shrimp Cake Using Response Surface Methodology |
| WANG Yiquan, LIU Cikun, LI Xuepeng, LI Jianrong, XU Li, DONG Hao, WANG Jinmei, WEI Zhengpeng, JI Guangren |
| 1. National and Local Joint Engineering Research Center of Fresh Agricultural Product Storage, Processing and Safety Control Technology, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Liaoning Meiri Agricultural Co. Ltd., Panjin 124212, China; 3. Shandong Meijia Group Co. Ltd., Rizhao 276800, China; 4. Key Laboratory of Frozen Prepared Marine Foods Processing, Ministry of Agriculture and Rural Affairs, Rongcheng Taixiang Food Products Co. Ltd., Weihai 234309, China; 5. Jinzhou Bijiashan Food Co. Ltd., Jinzhou 121007, China |
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Abstract The effects of starch type and concentration, egg white powder concentration and surimi concentration on the gel properties, water-holding capacity, texture characteristics, whiteness and sensory score of precooked shrimp cake prepared from Penaeus vannamei meat were investigated. Based on the results of single factor experiments, the formulation of precooked shrimp cake was optimized by response surface methodology (RSM) with gel strength and sensory scores as response values. The results showed that compared with other starches, cassava phosphate starch could effectively improve the eating quality of shrimp cake. The optimal formulation was determined as follows: 0.5% salt, 1% sodium glutamate, 3% lard, 0.5% compound phosphate, 2% soy protein isolate, 0.5% ginger powder, 0.5% onion powder, 1% cooking wine, 10% water, 15% mixed vegetable granules, 5.98% starch, 4.80% egg white powder, and 30.22% surimi relative to the mass of shrimp. The sensory score and gel strength of shrimp cake prepared using the optimized formulation were 89.20 and 65.06 g·cm respectively, which were not significantly different from the predicted values.
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2024, Vol. 38 
