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

Barramundi minced muscle with salt 10 g kg⁻¹ and 20 g kg⁻¹ added is gelled by different combinations of pressurisation (300, 400 and 500 MPa at 4 °C for 10 min), cooking (0.1 MPa, 90 °C for 30 min) and setting (0.1 MPa, 50 °C for 2 h) to improve mechanical properties of barramundi gels and reduce salt added to barramundi gels.

At the low salt concentration of 10 g kg⁻¹, pressurisation prior to cooking (P–C) treatment induced barramundi gels with comparable mechanical properties and water‐holding capacity to those of conventional heat induced (HI) gels with 20 g kg⁻¹ added salt. At salt concentration of 20 g kg⁻¹, pressurisation prior to setting (P–S) and P–C gels exhibited higher mechanical properties and water‐holding capacity as compared to HI gels. Scanning electron microscopy images showed a smooth and dense microstructure of P–C and P–S gels whereas the microstructure of HI gels is rough and less compact.

P–C treatment can reduce salt concentration added to barramundi gels to 10 g kg⁻¹. P–S and P–C treatment can result in higher mechanical and functional properties of barramundi gels at conventional salt concentration (20 g kg⁻¹) as compared to HI gels. © 2017 Society of Chemical Industry