南美白对虾虾糜制备条件研究

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DOI：10.3969/j.issn.1000-9973.2026.01.020

中图分类号：TS254.9 文献标志码：A 文章编号：1000-9973（2026）01-0150-06

Study on Preparation Conditions of Penaeus vannamei Surimi XU Si-jie¹，CHEN Han-xiang¹，LIU Xing-yuan¹，XU Yuan-kai² ， WU Cong-yu'，CHEN Li3∗ （204 （1.School of Marine Science and Fisheries，Jiangsu Ocean University，Lianyungang 222Oo5，China; 2.School of Food and Bioengineering， Jiangsu Ocean University，Lianyungang 222005， China；3.Institute of Marine Resources Development in Jiangsu Province， Lianyungang 222005，China）

Abstract：As a high-quality food raw material，shrimp surimi is rich in nutrition and has unique flavor. Shrimp surimi products not only have high protein content，but also have low fat content and high amino acid content. Therefore，in this study，with Penaeus vannamei meat as the main raw material，single factor test and response surface test are used to investigate the effects of the addition amount of seasonings such as salt， starch and egg white on gel strength of shrimp surimi during production. With gel strength，water holding capacity and whiteness of shrimp surimi as the indexes，the preparation conditions obtained through single factor test are starch addition amount of 6% ，egg white addition amount of 7% and salt addition amount of 2% .Based on single factor test，Box-Behnken central composite test design principle is used to determine the evaluation indexes of shrimp surimi.With gel strength as the response value，the addition amount of seasonings in shrimp surimi is optimized. The results show that the optimal preparation conditions of shrimp surimi are starch addition amount of 6% ，egg white addition amount of 7% and salt addition amount of 2% . Under these conditions，the gel strength of shrimp surimi is 6941.99gf⋅mm ， This study has a good effect on improving the gel properties of shrimp surimi.

Key Words： Penaeus vannamei; shrimp surimi product; gel strength; response surface method

南美白对虾属于热带虾种，最初产自美洲太平洋沿岸热带水域。（剩余8238字）