Food Technology
Bahareh Shabanpour; Parastoo Pourashouri; Aniseh Jamshidi; Kaveh Rahmani farah; Akbar Vejdan Taleshmikaeil
Abstract
Introduction: In the present study, surimi was used in combination with different percentages of carrageenan, alginate and xanthan gums in order to simulate breaded shrimp and produce shrimp nugget with a texture similar to breaded shrimp. Materials and Methods: Shrimp nuggets were prepared from surimi ...
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Introduction: In the present study, surimi was used in combination with different percentages of carrageenan, alginate and xanthan gums in order to simulate breaded shrimp and produce shrimp nugget with a texture similar to breaded shrimp. Materials and Methods: Shrimp nuggets were prepared from surimi obtained from silver carp in combination with additives and different percentages (0.5, 1, 1.5 and 2) of carrageenan, alginate and xanthan. Then, they were battered and breaded after setting in 35°C. Physical, chemical, color and sensory analysis were performed on the several samples of shrimp nuggets in comparison with the control sample (battered and breaded shrimp). Results and Discussion: Based on the results, the amount of shrinkage decreased in all samples in comparison with the control (p < 0.05). Shrimp nuggets containing xanthan and alginate showed a lower amount of fat than control sample and samples containing carrageenan (p < 0.05). The highest amount of pH value was observed in the control sample and the sample containing 2% alginate was showed the highest amounts of water holding capacity. The highest value of texture analysis including hardness, springiness and adhesion were observed in the control samples, the samples containing carrageenan and the one containing alginate, respectively (p < 0.05). The sample containing 1% carrageenan showed the highest amount of the sensory attributes of taste, smell, texture and overall acceptance, but compared to the control, there were not any significant difference (p ˃ 0.05).
