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Volume 33 Issue 2
Apr 2019
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Chinese Journal of High Pressure Physics  > 2019  >  33(2): 025301.
LUO Shuai, DONG Andi, LIU Shucheng, JI Hongwu, GAO Jing, MAO Weijie, HAO Jiming, DENG Chujin. Longitudinal Adsorption of High Pressure Carbon Dioxide in Shrimp Surimi[J]. Chinese Journal of High Pressure Physics, 2019, 33(2): 025301. doi: 10.11858/gywlxb.20180690
Citation: LUO Shuai, DONG Andi, LIU Shucheng, JI Hongwu, GAO Jing, MAO Weijie, HAO Jiming, DENG Chujin. Longitudinal Adsorption of High Pressure Carbon Dioxide in Shrimp Surimi[J]. Chinese Journal of High Pressure Physics, 2019, 33(2): 025301. doi: 10.11858/gywlxb.20180690
shu

Longitudinal Adsorption of High Pressure Carbon Dioxide in Shrimp Surimi

doi: 10.11858/gywlxb.20180690

  • College of Food Science and Technology, Guangdong Ocean University; Key Laboratory of Aquatic Products Processing and Safety;Guangdong Provincial Seafood Engineering Technology Research Center; Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China

  • Received Date: 15 Nov 2018
  • Rev Recd Date: 05 Jan 2019
    Abstract
  • High pressure carbon dioxide (HPCD) is a non-thermal food processing technology, which is applied to inactivate microorganisms and enzymes in food. In recent years, it has been found that HPCD can induce proteins to form gels, and the adsorption mass of HPCD has an important effect on the gel properties of proteins. In order to study the adsorption behavior of HPCD in protein, the longitudinal adsorption mass of HPCD in shrimp sruimi was measured and the influences of pressure and temperature on longitudinal adsorption mass were investigated. These results show the adsorption mass measured directly by the instrument is the longitudinal excess adsorption mass of CO2 in shrimp minced meat, which can not accurately reflect the longitudinal absolute adsorption mass. The excess adsorption mass should be corrected according to the absolute adsorption mass by the saturated adsorption phase volume when the adsorption is not saturated. Differently, the excess adsorption mass should be corrected according to the absolute adsorption mass by adsorption phase density when the adsorption is saturated. The adsorption mass of CO2 in shrimp surimi can be more accurately reflected by the absolute adsorption mass. Under isothermal conditions, with the pressure increasing, the longitudinal absolute specific adsorption of CO2 in shrimp surimi increases sharply, reaches a peak value, then decreases gradually, and then tends to be flat. Under isobaric conditions, with the increase of temperature, the longitudinal absolute specific adsorption of CO2 in shrimp surimi decreases. The maximum longitudinal absolute specific adsorption of CO2 in shrimp surimi is 45.53–111.49 cm3/g at 35–60 ℃. The results provide the basic data for the establishment of longitudinal adsorption model of HPCD in shrimp surimi and the technological reference for controlling the qualities of shrimp surimi gel.

     

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