PDF(Pubmed)
Abstract：
The demand for crayfish surimi products has grown recently due to its high protein content. This study examined the effects of varying κ-carrageenan (CAR) and crayfish surimi (CSM) concentrations on the gelling properties of CAR-CSM composite gel and its intrinsic formation process. Our findings demonstrated that with the increasing concentration of carrageenan, the quality of CAR-CSM exhibited rising trend followed by subsequently fall. Based on the textural qualities, the highest quality CAR-CSM was achieved at 0.3% carrageenan addition. With the exception of chewiness, and the cooking loss of the gel system was 1.62%, whiteness was 82.35%, and the percentage of β-sheets increased to 57.18%. Further increase in CAR (0.4-0.5%) addition resulted in internal build-up of LCAR-CSM, conversion of intermolecular forces into disulfide bonds and gel breakage. This study exudes timely recommendations for extending the CAR application for the continuous development of crayfish surimi and its derivatives and its overall economic worth.
摘要：
由于蛋白质含量高，对小龙虾鱼糜产品的需求最近有所增长。这项研究研究了不同的κ-角叉菜胶（CAR）和小龙虾鱼糜（CSM）浓度对CAR-CSM复合凝胶的胶凝特性及其内在形成过程的影响。我们的发现表明，随着卡拉胶浓度的增加，CAR-CSM的质量呈上升趋势，随后下降。基于纹理质量，在添加0.3%角叉菜胶时获得最高质量的CAR-CSM.除了耐嚼，凝胶系统的蒸煮损失为1.62%，白度为82.35%，β-折叠的百分比增加到57.18%。CAR（0.4-0.5％）的进一步增加导致LCAR-CSM的内部积累，分子间力转化为二硫键和凝胶断裂。本研究为小龙虾鱼糜及其衍生物的持续发展及其整体经济价值提供了及时的建议，以扩展CAR的应用。
