| Customization: | Available |
|---|---|
| CAS No.: | 63798-35-6 |
| Formula: | 5949-29-1 |
|
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| Inspection Item | Standard |
| Appearance | White powder, no odorless |
| Moisture | ≤13% |
| Whiteness | ≥88% |
| Fineness(100mesh) | ≥98% |
| Ash | ≤0.2 % |
| pH(10%) | 4.5-6.5 |
| Viscosity:6%, 92ºC/mpa.s | ≥40 |
| Acetyl (g/100g) | 1.5-2.1 |
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Surimi is a kind of thermally gelated food that was widely accepted by the public because it is rich in protein and low in fat, and are valued for its unique gelling properties (Kong et al., 2016). The traditional surimi products were made from low-value fishes, but have undesirable gelling properties (Moshe et al., 1997). Therefore, in order to meet the demand for high quality surimi products, different types of aquatic products are also made into surimi products such as scallops, crabs, shrimps, etc. Shrimp (Penaeus vannamei) is one of the major economic aquatic products in China and popular among consumers and producers for its good flavor and rich nutrition. Currently, more and more people like shrimp and its products with the improvement of living standard, and many types of shrimp were sold in the market, such as fresh shrimp, frozen shrimp and shrimp surimi products, et al (Cen et al., 2021, Wilwet et al., 2021). Although the shrimp surimi is similar to fish surimi in terms of the production process, its brittleness and elasticity make minced shrimp more popular among consumers (Yang, Liu, Xue, Xue, & Zhao, 2020). However, there are few studies focus on the gel properties of surimi products made from shrimp (Penaeus Vannamei). Furthermore, Eakpetch, Benjakul, Visessanguan, & Kijroongrojana (2008) demonstrated that the gel strength of the shrimp gel is generally lower than that of fish gel due to the high activity of accelerates the degradation of protein during storage. Therefore, it is necessary to seek methods to produce high-quality shrimp surimi.
Myofibrillar protein has a great gel-forming ability and water holding capacity (WHC) and plays an important role in the quality of surimi products (Chen et al., 2020). In order to meet consumer's demand for high-quality surimi (good gel strength, WHC, flavor, etc.), many additives have been applied to enhance the properties of protein gels (Jia et al., 2020). As the most widely used filler in surimi products, starch could enhance the gel strength and WHC of surimi due to its good water absorption and swelling properties, and could reduce the amount of surimi and promote the storage stability of cold storage or frozen surimi products (Campo & Tovar, 2008). Hember, Richardson, & Morris (1998) showed that starch and hydrocolloid could form weak gels or stable three-dimensional structures through different interactions in the hydrocolloid blends, thereby improving the gel quality of surimi products.
Compared to the native starch, modified starch usually had better gelatinization performance and could be used as additives to significantly improve the performance of the gel (Mahmood, Kamilah, Shang, Sulaiman, Ariffin, & Alias, 2017). Acetylated distarch adipate is a modified starch that has been attracted much attention for its stable gelation properties and reduces starch degradation in food industry (Zhang, Lin, Lei, & Zhong, 2020). The previous study demonstrated that ADA was stable against acid degradation, thermal degradation and mechanical degradation, and inhibited the retrogradation of starch particles during storage after chemical modification (Burdock, 1997). Currently, ADA is widely used in chilled food, pudding products and baby foods, et al. (Šárka & Bubník, 2009), but the study on the effect of ADA on the quality of shrimp gel was scarce.
Therefore, the object of this study was to investigate the effect of ADA on the physiochemical properties and structure of MP and MP gel (MPG) by means of chemical bonds, secondary structure, microstructure, water state, WHC value and texture. Besides, the results of this work would contribute to the utilization of ADA for the functionality of
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