Physical properties and conformational changes of shrimp surimi from Litopenaeus vannamei during cold gelation

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi

“…7 B), except for a slight increase in G″ at low temperatures. The same phenomenon was found by Yang et al [44] and Song et al [3] . The G″ value is always smaller than the G′ value, which indicates a higher elastic component in the shrimp surimi gel system.…”

“…Thereafter, the second low value was reached at about 55 °C and then rose rapidly. This gel-weakening phenomenon may be attributed to the disruption of the initial gel network, with the denaturation of the myosin tail and the increased mobility [3] . It may also be related to the high activity of the endogenous protease at around 55 °C, where protein degradation occurs [6] .…”

“…It is a kind of marine gel product with high nutritional value [2] . The production of shrimp surimi is similar to that of surimi, and can be processed into shrimp balls and other products, which are favoured by consumers [3] . In the process of making surimi, 2%–3% salt is usually added to extract MP to form the desired texture during cooking [4] .…”

Effect and synergy of different exogenous additives on gel properties of the mixed shrimp surimi (Antarctic krill and white shrimp)

“…This disruption in the gel network likely occurred due to the intense activity of autolytic enzymes intrinsically found in Antarctic krill (Gigliotti et al, 2011). However, ADA and all-EA samples differed from the other three experimental groups, which could be related to the relative lower protein content in these samples; similar curves were obtained by Song et al (2022). At 90 °C, all-EA had the highest G 0 value and G″ value, with the lowest value found in CK, which was in agreement with gel strength results.…”

“…However, ADA and all‐EA samples differed from the other three experimental groups, which could be related to the relative lower protein content in these samples; similar curves were obtained by Song et al . (2022). At 90 °C, all‐EA had the highest G ′ value and G″ value, with the lowest value found in CK, which was in agreement with gel strength results.…”