Mechanical and Functional Properties of Unwashed Barramundi (Lates calcarifer) Gels as Affected by High-Pressure Processing at three Different Temperatures and Salt Concentrations

Title: Mechanical and Functional Properties of Unwashed Barramundi (Lates calcarifer) Gels as Affected by High-Pressure Processing at three Different Temperatures and Salt Concentrations
Creator: Truong, Binh Quang; Buckow, Roman; Nguyen, Minh
Relation: Journal of Aquatic Food Product Technology Vol. 29, Issue 4, p. 373-382
Publisher Link: http://dx.doi.org/10.1080/10498850.2020.1739792
Publisher: Taylor & Francis
Resource Type: journal article
Date: 2020
Description: Changes in gelling properties of unwashed barramundi gels with 1% and 2% added salt, then pressurized at 300, 400, and 500 MPa at ≤10°C and 50°C for 10 min were studied. Pressure-induced unwashed barramundi gels exhibited a lower gel strength and poorer mechanical properties, such as lower hardness and springiness, as compared to heat-induced gels. Comparable water holding capacity to heat-induced gels was only obtained at 2% salt concentration and ≥400 MPa pressure. Scanning electron microscope images also showed that barramundi minced muscle with 2% added salt and pressurized at ≥400 MPa had a finer microstructure with smoother surface compared to heat-induced gels.
Subject: high pressure processing; gel properties; barramundi; scanning electron microscopy; salt concentrations
Identifier: http://hdl.handle.net/1959.13/1438863
Identifier: uon:40744
Identifier: ISSN:1049-8850
Language: eng
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