Seyyed mehdi Hosseini; Bahareh Shabanpour; Seyyed Ali Jafarpour; Ali Shabani; Seyyed Yousef Peyghambari
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 ...
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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.