Microwave heating as a promising alternative to traditional two-stage heating in the production of sodium-reduced shrimp surimi

Abstract

This study aimed to enhance the production of sodium-reduced shrimp surimi by employing microwave heating as an alternative to conventional water bath heating, with the objective of creating a product that is both nutritious and palatable. Compared to the two-stage water bath heating method, microwave heating significantly enhanced the gel strength, and water retention capacity of shrimp surimi (P < 0.05). Protein conformation analysis revealed an increase in β-sheet structures and disulfide bonds due to microwave heating, which contributed to a homogeneous and compact structure that facilitates efficient water movement. In addition, this study examined the taste characteristics and key taste compounds. The results indicated that under microwave heating conditions of 7.5 W/g, a variety of taste components particularly umami nucleotides and sweet amino acids can be retained more effectively. This retention contributes to the enhancement of both umami and saltiness in shrimp surimi. Furthermore, an analysis was conducted on the correlation and degree of contribution between taste compounds and taste intensity. In conclusion, microwave treatment presents a promising physical modification technique for significantly improving the gel quality of sodium-reduced shrimp surimi.