The strength of taste is thought to be affected not only by content of food, but also by the texture. The previous study on the relationship between the saltiness and texture of heat-induced surimi gels prepared with different setting conditions revealed that the difference of physical properties did not affect the perceived saltiness of surimi gels, notwithstanding the breaking strength was very different according to the setting time. This result was seemed to contradict to the findings obtained with other food material so far. Therefore, this study was aimed to clarify the relationship between the intensity of saltiness and texture of heat-induced surimi-based products focusing on the fragmentation of the gel. To prepare various types of surimi gels having different physical properties from the same material, surimi gels were prepared by 2-steps heating with different level of pre-heating at 60ºC (modori). The physical properties of surimi gels were evaluated by puncture test, two-bite texture profile analysis and measurement of expressible water. The particle size of surimi gels after chewing in mouth by every panelist was also evaluated. The physical properties of heat-induced surimi gels became softer and more fragile according to the preheating time at 60ºC. Maximum saltiness intensity in the gel was evaluated comparing with different reference solutions. The result of the sensory evaluation suggested that the difference in physical properties derived by heat induced degradation during pre-heating at 60ºC affected the perceived saltiness during consumption of surimi gels, and that the fragmentation of the gel will strongly correlate to the perceived saltiness of surimi gels.
This field study was performed to demonstrate that Bacillus aquimaris SH6 spores administered as a feed supplement in adequate amounts confer beneficial effects to the whiteleg shrimp. Shrimps were administered either B. aquimaris SH6 spores at 1×106CFU g-1 pellet (SH6 group) or a mixture of SH6 and B. subtilis SH23 spores at 5×105 CFU g-1 pellet for each strain (SH6-SH23 group). After a 28-day feeding period, the number of SH6 spores in the gut of whiteleg shrimp in the SH6 group and the SH6-SH23 group were 5.7×103 CFU gut-1 and 7.7×103 CFU gut-1, respectively. The total bacterial population of these two experimental groups increased about 10-75% compared to that of the control group. The astaxanthin level and red colour score were the highest in the SH6-SH23 group (1.66 μg.g-1 shrimp; 28-29), followed by the SH6 spore group (1.42 μg.g-1 shrimp; 27-28), and were the lowest in the control group (0.61 μg.g-1 shrimp; 26-27). Nevertheless, the growth rate of shrimps was similar (7.8-8%) among the three groups. In conclusion, feed supplements containing SH6 and SH23 spores co-effectively improved live counts and diversity of microbiota in shrimp guts, as well as improved astaxanthin level and red colour of whiteleg shrimps.
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