Study On The Thawing Methods Of Chinese Shrimp And Development Of New Products

Chines shrimps (Fenneropenaeus chinensis) are a kind of traditional low-fat, high-protein aquatic. Based on Chinese shrimps as raw material, the physicochemical changes of Chinese shrimps with different thawing methods was to elucidate, prepared shrimp patties were develop, and the type and amout of thickener in prepared were screened1. The physicochemical changes of Chinese shrimp with five kinds of thawing methods (cold-storage thawing, water immersion thawing, ambient temperature thawing, ultrasonic thawing, and microwave thawing) was to elucidate. Different thawing methods exert significant effects on the shrimp quality, in which cold-storage thawing exhibited the least thawing loss, cooking loss, carbonyl content, and TBARS (thiobarbitric acid-reactive substances) value with the highest Ca2+-ATPase activities.2. Prepared shrimp patties, the diameter of5cm, thickness of1cm, were developed. The shrimp patties fried on the temperature180℃for2minutes had best sensory quality. Through orthogonal test, it was proved that the best formula of shrimp patties was starch5%, water20%, salt3%, cooking wine2%, sugar2.5%, monosodium glutamate0.5%, and shrimp67%. Sensory score was8.9.3. The Plackett-Burman experimentals of screening thickening agents (corn starch, modified corn starch, carrageenan, chitosan, sodium alginate, gelatin, soy protein, and konjacgum) was done in this paper. Three thickening agents (modified corn starch, carrageenan, and chitosan) had significant influence on the texture of shrimp patties.4. Effects of several thickeners (modified corn starch, carrageenan, and chitosan) on sensory and texture quality of shrimp patties were studied. Based on the response surface method, the result showed that optimum amount of modified corn starch, carrageenan and chitosan content was3%,0.7%,0.5%respectively, and the sensory score was9.4.