Mechanical and Functional Properties of Unwashed Barramundi (Lates calcarifer) Gels as Affected by High-Pressure Processing at three Different Temperatures and Salt Concentrations

ABSTRACT

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.

KEYWORDS:

• High pressure processing
• gel properties
• barramundi
• scanning electron microscopy
• salt concentrations

Disclosure statement

No potential conflict of interest was reported by the author(s).