Abstract:In order to improve the quality of Antarctic krill shrimp surimi, in this research, white shrimp and Antarctic krill were used as raw materials and mixed in different mass ratios (0:1, 1:1, 3:2, 7:3, 4:1). The effects of different ratios of white shrimp and Antarctic krill on the texture, water holding capacity, cooking loss, color, rheological properties and microstructure of the composite shrimp surimi gel were studied. The results showed that white shrimp and Antarctic krill ratio from 1:1 to 4:1, the hardness, gel strength and water holding capacity were increased by 18.28%, 168.64% and 5.55%, respectively, and the storage modulus (G') and loss modulus (G") were significantly increased. The whiteness and cooking loss were reduced by 4.92% and 22.81%, respectively. Scanning electron microscope results showed that with the increase in the proportion of white shrimp, the pores of the mixed shrimp surimi gel became uniform and compact. The gel properties of the mixed shrimp surimi prepared by mixing white shrimp and Antarctic krill at the ratio of 3:2 were improved. The present research provided theoretical support for the development of Antarctic krill shrimp surimi products.
