Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel

Abstract

Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated to determine its operating parameters. Box-Behnken and backward linear regression were used to optimize the conditions (temperature, pressure, and treatment time) of DPCD-induced shrimp surimi gel formation, and a model between shrimp surimi gel strength and treatment conditions was developed and validated in the present study. Meanwhile, the heat-induced method was used as a control to analyze the effect of DPCD on the quality of shrimp surimi gel in the present study. The results showed that DPCD treatment affected the strength of shrimp surimi gel significantly, and the pressure of DPCD had the greatest influence on the gel strength of shrimp surimi, followed by time and temperature. When the processing pressure was 30 MPa, the temperature was 55 °C, and the treatment time was 60 min, the gel strength of the shrimp surimi was as high as 197.35 N·mm, which was not significantly different from the simulated value of 198.28 N mm (p > 0.05). The results of the gel quality properties showed that, compared with the heat-induced method, DPCD reduced the nutrient and quality loss of the shrimp surimi gel, and increased the gel strength and gel water-holding capacity. The results of low-field nuclear magnet resonance showed that DPCD increased the binding capacity of shrimp surimi to bound water and immobilized water, and reduced their losses. Gel microstructure further demonstrated that DPCD could improve shrimp surimi gelation properties, characterized by a finer and uniformly dense gel network structure. In summary, DPCD is a potential method for inducing shrimp surimi to form a suitable gel. The prediction model established in this study between DPCD treatment temperature, pressure, time, and gel strength can provide a reference for the production of shrimp surimi by DPCD.

Comprehensive Insights and Advancements in Gel Catalysts for Electrochemical Energy Conversion

“…The incorporation of a crosslinking agent has shown promise in improving structural integrity, as well as optimizing the elastic nature [63]. Overcoming the sluggish gelation process requires strategic adjustments to various parameters, including reactant concentration ratios, temperature optimization, catalyst concentration adjustments, solvent selection, or the use of solvent mixtures, pH adjustments, and fine-tuning mixing parameters [64,65]. Considering factors such as the incorporation of seed crystals may further alleviate synthesis difficulties.…”

Effect of κ-carrageenan on the quality of crayfish surimi gels

“…Food products manufactured from shrimp meat are becoming more and more popular both domestically and internationally as consumers are becoming more discerned for their diets. However, because shrimp have very active enzymes, proteins tend to self-melt which causes a number of issues during the development and manufacturing of products made from minced shrimp, leading to poor texture, low gel strength, and poor water retention ( Zheng et al, 2022 ). In addition, gel properties are crucial for assessing the quality of minced shrimp products, and the incorporation of biomolecules such as starch and polysaccharides can significantly improve the flexibility of the gel to a certain extent ( Zhu et al, 2023 ; Liu et al, 2021 ).…”

Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength

“…As reported previously by our team, DPCD treatment can denature proteins and form gels, while maintaining the color and water-holding qualities of food products. It can be used as an alternative to traditional thermal processing methods (Zheng et al, 2022;Duan et al, 2023). Accordingly, this study investigated the effects of DPCD treatment on the secondary structure and intermolecular forces of surimi gel proteins, and analyzed the correlation between the effects of DPCD on protein conformation and gel strength of golden pompano surimi.…”