Abstract:

Gel strength of meat products is a determinant for quality of meat products because gel strength exhibits a direct effect on texture characteristics, water-holding capacity, adhesion and product yield. Shrimp is one of raw materials for frozen foods so that gel strength is an important index to evaluate the quality of shrimp meatballs. In order to optimize gel strength of shrimp and improve the quality of shrimp meatballs, several additives such as citric acid, calcium lactate, glutamine transaminase, and sodium bicarbonate were investigated to evaluate the effect on gel strength of shrimp meatballs. Results showed that 0.2% citric acid, 0.2% calcium lactate, 0.4% glutamine transaminase, and 0.8% sodium bicarbonate provided the best quality of gel in shrimp products.

Key words: shrimp, gel strength, factors