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

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 regressi...

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Main Authors: Ouyang Zheng, Qinxiu Sun, Andi Dong, Zongyuan Han, Zefu Wang, Shuai Wei, Qiuyu Xia, Yang Liu, Hongwu Ji, Shucheng Liu
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/11/23/3807
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author Ouyang Zheng
Qinxiu Sun
Andi Dong
Zongyuan Han
Zefu Wang
Shuai Wei
Qiuyu Xia
Yang Liu
Hongwu Ji
Shucheng Liu
author_facet Ouyang Zheng
Qinxiu Sun
Andi Dong
Zongyuan Han
Zefu Wang
Shuai Wei
Qiuyu Xia
Yang Liu
Hongwu Ji
Shucheng Liu
author_sort Ouyang Zheng
collection DOAJ
description 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 (<i>p</i> > 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.
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spelling doaj.art-3e416f240b5a460596a5037b34829ac02023-11-24T10:58:53ZengMDPI AGFoods2304-81582022-11-011123380710.3390/foods11233807Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of GelOuyang Zheng0Qinxiu Sun1Andi Dong2Zongyuan Han3Zefu Wang4Shuai Wei5Qiuyu Xia6Yang Liu7Hongwu Ji8Shucheng Liu9Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaGuangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, ChinaDense 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 (<i>p</i> > 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.https://www.mdpi.com/2304-8158/11/23/3807shrimp surimidense phase carbon dioxideprocess optimizationgel properties
spellingShingle Ouyang Zheng
Qinxiu Sun
Andi Dong
Zongyuan Han
Zefu Wang
Shuai Wei
Qiuyu Xia
Yang Liu
Hongwu Ji
Shucheng Liu
Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel
Foods
shrimp surimi
dense phase carbon dioxide
process optimization
gel properties
title Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel
title_full Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel
title_fullStr Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel
title_full_unstemmed Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel
title_short Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel
title_sort gelation process optimization of shrimp surimi induced by dense phase carbon dioxide and quality evaluation of gel
topic shrimp surimi
dense phase carbon dioxide
process optimization
gel properties
url https://www.mdpi.com/2304-8158/11/23/3807
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