Gel properties of shrimp surimi induced by dense phase carbon dioxide

In order to explore the feasibility of preparing protein gel induced by dense phase carbon dioxide (DPCD), the effects of treatment pressure (5-30 MPa), exposure time (10-50 min) and temperature (50-70℃) on gel properties and proximate composition of shrimp surimi from Litopenaeus vannamei were studied. The results showed that DPCD could induce shrimp surimi to form protein gel. The pressure, exposure time and temperature had significant effect on gel properties. Gel properties of shrimp surimi induced by DPCD were better under conditions of 20 or 25 MPa, 60℃, 30 min. Compared with the gel induced by heat, the gel induced by DPCD had higher gel strength and water holding capacity, and retained more nutrient components. These results indicated that DPCD could induce gel forming and improve gel properties, which could be a substitute technique for heat inducement in protein gel products processing.