- Title
- Gelation of barramundi (Lates calcarifer) minced muscle as affected by pressure and thermal treatments at low salt concentration
- Creator
- Truong, Binh Q.; Buckow, Roman; Nguyen, Minh H.; Furst, John
- Relation
- Journal of the Science of Food and Agriculture Vol. 97, Issue 11, p. 3781-3789
- Publisher Link
- http://dx.doi.org/10.1002/jsfa.8242
- Publisher
- John Wiley & Sons
- Resource Type
- journal article
- Date
- 2017
- Description
- Background: Barramundi minced muscle with salt 10g kg-1 and 20g kg-1 added is gelled by different combinations of pressurisation (300, 400 and 500 MPa at 4°C for 10min), cooking (0.1 MPa, 90°C for 30min) and setting (0.1 MPa, 50°C for 2h) to improve mechanical properties of barramundi gels and reduce salt added to barramundi gels. Results: At the low salt concentration of 10g kg-1 , pressurisation prior to cooking (P-C) treatment induced barramundi gels with comparable mechanical properties and water-holding capacity to those of conventional heat induced (HI) gels with 20g kg-1 added salt. At salt concentration of 20g kg-1, pressurisation prior to setting (P-S) and P-C gels exhibited higher mechanical properties and water-holding capacity as compared to HI gels. Scanning electron microscopy images showed a smooth and dense microstructure of P-C and P-S gels whereas the microstructure of HI gels is rough and less compact. Conclusions: P-C treatment can reduce salt concentration added to barramundi gels to 10g kg-1. P-S and P-C treatment can result in higher mechanical and functional properties of barramundi gels at conventional salt concentration (20g kg-1) as compared to HI gels.
- Subject
- high pressure; gel properties; barramundi; scanning electron microscopy
- Identifier
- http://hdl.handle.net/1959.13/1398592
- Identifier
- uon:34456
- Identifier
- ISSN:0022-5142
- Language
- eng
- Reviewed
- Hits: 1412
- Visitors: 1558
- Downloads: 0
| Thumbnail | File | Description | Size | Format |
|---|