- Title
- Effect of high-pressure treatments prior to cooking on gelling properties of unwashed protein from barramundi (Lates calcarifer) minced muscle
- Creator
- Truong, Binh Q.; Buckow, Roman; Nguyen, Minh H.; Furst, John
- Relation
- International Journal of Food Science & Technology Vol. 52, Issue 6, p. 1383-1391
- Publisher Link
- http://dx.doi.org/10.1111/ijfs.13409
- Publisher
- Wiley-Blackwell
- Resource Type
- journal article
- Date
- 2017
- Description
- Heat‐induced gelling properties of barramundi minced muscle with 1.5% and 2% added salt were assessed after application of pressures at 300, 400 and 500 MPa at 4 °C (initial temperature) for 10 min and subsequent cooking at 90 °C for 30 min. Whiteness, gel‐forming ability, water‐holding capacity, hardness and springiness of the barramundi gels increased as applied pressure and salt concentration increased. At 2% salt concentration, high‐pressure treatment results in barramundi gels with higher gel strength, mechanical properties and smoother texture as compared to conventional heat‐induced gels (0.1 MPa, 90 °C for 30). At a reduced salt concentration (1.5%) and pressure ≥ 400 MPa, the quality (gel strength, water‐holding capacity, hardness and springiness) of pressurised cooked gels is comparable to those heat‐induced gels with 2% added salt, but the microstructure is smoother. Scanning electron microscope images of pressurised cooked gels showed dense and compact network with smoother surface than those of heat‐only‐induced gels. Thus, application of high‐pressure treatment prior to cooking could be an effective method to enable reduced salt concentration in barramundi gels.
- Subject
- gelation; gels; microscopy; texture profile analysis
- Identifier
- http://hdl.handle.net/1959.13/1399537
- Identifier
- uon:34626
- Identifier
- ISSN:0950-5423
- Language
- eng
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