Effect of high‐pressure treatments prior to cooking on gelling properties of unwashed protein from barramundi (Lates calcarifer) minced muscle

International Journal of Food Science and Technology - Tập 52 Số 6 - Trang 1383-1391 - 2017
Binh Q. Truong1,2,3,4, Roman Buckow5,6, Minh H. Nguyen1,7,8,4, John Furst9,10
1Address: 10 Chittaway Road, Ourimbah NSW 2258, Australia
2Address: 671 Sneydes Rd, Werribee VIC 3030, Australia
3Commonwealth Scientific and Industrial Research Organisation Food and Nutrition Australia; Address: 671 Sneydes Rd, Werribee VIC 3030 Australia
4School of Environmental and Life Sciences The University of Newcastle Australia; Address: 10 Chittaway Road Ourimbah NSW 2258 Australia
5Address: Narellan Road, Campbelltown NSW 2560, Australia
6School of Science and Health, Western Sydney University Australia; Address: Narellan Road Campbelltown NSW 2560 Australia
7Faculty of Fisheries, Nong Lam University Vietnam; Address: Linh Trung Ward Thu Duc District Ho Chi Minh City Vietnam
8Faculty of Fisheries, Nong Lam University, Vietnam
9Address: University Dr, Callaghan NSW 2308, Australia
10School of Mathematical and Physical Sciences The University of Newcastle Australia; Address: University Dr Callaghan NSW 2308 Australia

Tóm tắt

SummaryHeat‐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.

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Thông tin xuất bản

International Journal of Food Science and Technology

Tập 52 Số 6

1383-1391

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