- 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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