Alaska pollock surimi addition affects Pacific white shrimp (Litopenaeus vannamei) surimi gel properties

Problems currently plaguing the production of fresh and frozen shrimp food items include high cost and textural issues. In this study, fresh Pacific white shrimp (Litopenaeus vannamei) and Alaska pollock surimi were combined in various ratios to create a combined fish-and-shrimp product that is economical to produce and possesses desirable qualities from both ingredients. The mixture was evaluated for brittleness, elasticity, color, degree of cross-linking, water holding capacity, and rheology. A 4:6 (mass) mixture ratio of pollock-to-shrimp exhibited the best gel properties, the highest degree of whiteness, significant protein denaturation, and the greatest structural stability. This study demonstrates a method for reducing the production cost of shrimp surimi products and reports an optimal ingredient ratio for new products.