Journal of Marine Science and Technology

Journal of Marine Science and Technology

اثرات دما و زمان قوام یافتگی بر خواص ژل حاصل از گوشت چرخ شده میگوی خنجری (Parapenaeopsis stylifera)

Document Type : Original Manuscript

Authors
Seyyed mehdi Hosseini
Bahareh Shabanpour
Seyyed Ali Jafarpour
Ali Shabani
Seyyed Yousef Peyghambari
10.22113/jmst.2014.7814
Abstract
The effect of different setting time and temperature (5°c in 12 and 24 hours, 25°c in 1, 2 and 3 hours and 40°c in 30 and 60 minutes)on the properties of kiddi shrimp (Parapenaeopsis stylifera) gel were investigated. The purpose of this research was to improve the properties of gel produced from Kiddi shrimp mince used in ready-to-use products in mince and surimi industries. Setting was effective on gel properties of shrimp mince and the highest quality belonged to gels which were set at 5°c in 24 or 12 hours before being heated at 90°c for 20 minutes. The second quality order belonged to gels which were set at 25°c for 1, 2 or 3 hours and at last the gels set at 40°c for 30 or 60 hours had better quality than the gels which didn't set in most cases, although setting temperature was more effective than setting time.
Keywords
settingz
gel
kiddi
Shrimp
mince

  • Receive Date 01 January 2013
  • Accept Date 24 April 2013
  • Publish Date 01 January 2014