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-onlyinduced gels. Thus, application of high-pressure treatment prior to cooking could be an effective method to enable reduced salt concentration in barramundi gels.Pressure-thermal gelation of barramundi minced muscle at low salt concentrations B. Q. Truong et al.
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