High‐Pressure‐Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure‐Time‐Temperature

Abstract

Response surface methodology was used to determine how interactions of pressure (150-500 MPa), time (10-30 min) and temperature (0-75°C) affected gelling of sardine washed mince (2.5% NaCl) as compared with conventional heat processing at atmospheric pressure. The best conditions for optimum rheological parameters were pressure around 300 MPa, chilled temperature (<10°C) and short processing times (10 min). Pressurizing considerably improved the rheological values of a mince which exhibited low gel-forming ability under conventional heat treatment.

Effect of high‐pressure treatments on mechanical and functional properties of restructured products from arrowtooth flounder (Atheresthes stomias)

“…The gels cooked after the HPP treatment showed an intermediate behavior. Pérez-Mateos and Montero 23 reported a higher denaturation effect on myofibrillar protein treated at low temperature (<10 • C) when pressure increased. It seems that samples treated with lower pressure might have a better molecular organization, allowing higher mechanical property values after cooking as the pressureholding time was increased, while myofibrillar proteins from samples obtained at 600 MPa might have been excessively denatured/aggregated inhibiting the formation of a well-organized structure during cooking.…”

Improvement of Physical Properties of Black Tiger Shrimp (Penaeus Monodon) Meat Gel Induced by High Pressure and Heat Treatment

“…This technology has been used to improve muscle protein gel of low thermal gelation ability, e.g., squid mantle meat (Nagashima et al . 1993), sardine washed mince (Pérez‐Mateos and Montero 1997). High pressure reduced the activity of muscle proteolytic enzymes of fish and Cephalopod, depending on pressurization condition and type of enzyme (Ashie and Simpson 1996; Hurtado et al .…”

“…1990). The behavior pattern of gelling process differs according to species, state of protein, gel‐forming ability of washed mince, and the pressure–time–temperature combination (Pérez‐Mateos and Montero 1997).…”

Gelation of barramundi (Lates calcarifer) minced muscle as affected by pressure and thermal treatments at low salt concentration

“…The method of Pérez‐Mateos and Montero, with some modifications was employed to determine gel forming ability. Barramundi gels were removed from their casings and tempered at 20 °C for about 2 h. A folding test was performed by measuring the resistance of slices (3 mm thickness and 3.5 cm width) folded according to Suzuki, with a 5‐point grade system: 5 = no crack showing when folded twice; 4 = no crack showing when folded in half; 3 = cracks develops gradually when folded in half; 2 = crack occurs immediately when folded; 1 = breaks when pressed by fingers.…”

“…High pressure is known to affect molecular interactions (hydrogen bonds, hydrophobic interactions, and electrostatic bonds) and protein conformation, leading to protein denaturation, aggregation, or gelation using a different mechanism from that involved in heat induced gelation . Pressure‐induced fish gels are generally more even, glassier and smoother with bubble‐free surface than those of heat only induced gels made at atmospheric pressure . In particular, it has been shown that using high pressure creates high‐quality fish gels at lower salt concentrations than those created using traditional heat treatments .…”