The effect of setting time(0-36 h)at 4℃ on the quality changes of shrimp(Solenocera crassicornis)gel was evaluated in this study.The quality of shrimp gel over setting time was evaluated by physical properties includ...The effect of setting time(0-36 h)at 4℃ on the quality changes of shrimp(Solenocera crassicornis)gel was evaluated in this study.The quality of shrimp gel over setting time was evaluated by physical properties including gel strength,drip loss,moisture distribution and microstructure.The physical properties of the shrimp gel were effectively improved after more than 24 h of setting.In addition,the mechanism of the shrimp gel formation was also studied by combining chemical bonds,total sulfhydryl,disulfide bond,intrinsic fluorescence spectra and protein pattern.The results indicated that the main forces affecting the physical properties of the shrimp gel were hydrogen bond and hydrophobic interaction,and the formation of disulfide bond during the setting process was beneficial to the construction of a uniform gel structure.Overall,setting for 24-30 h at 4℃ was an effectual way to improve the shrimp gel qualities.展开更多
基金supported by the National Key R&D Program of China(2020YFD0900903)the Public Interest Science and Technology Plan of Ningbo(2019C10007)+1 种基金the National Natural Science Foundation of China(32001731)the Natural Science Foundation of Ningbo(202003N4125).
文摘The effect of setting time(0-36 h)at 4℃ on the quality changes of shrimp(Solenocera crassicornis)gel was evaluated in this study.The quality of shrimp gel over setting time was evaluated by physical properties including gel strength,drip loss,moisture distribution and microstructure.The physical properties of the shrimp gel were effectively improved after more than 24 h of setting.In addition,the mechanism of the shrimp gel formation was also studied by combining chemical bonds,total sulfhydryl,disulfide bond,intrinsic fluorescence spectra and protein pattern.The results indicated that the main forces affecting the physical properties of the shrimp gel were hydrogen bond and hydrophobic interaction,and the formation of disulfide bond during the setting process was beneficial to the construction of a uniform gel structure.Overall,setting for 24-30 h at 4℃ was an effectual way to improve the shrimp gel qualities.
