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Gelation of Surimi by High Hydrostatic Pressure
Author(s) -
CHUNG Y.C.,
GEBREHIWOT A.,
FARKAS D.F.,
MORRISSEY M.T.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb05553.x
Subject(s) - whiting , hydrostatic pressure , chemistry , pollock , food science , chromatography , fish <actinopterygii> , fishery , biology , thermodynamics , physics
The effects of high hydrostatic pressure (HHP) on gel strength of Pacific whiting and Alaska pollock surimi were determined by torsion. Pacific whiting gels were made with and without 1% beef plasma protein (BPP) as protease inhibitor. HHP treated whiting (1% BPP added) and pollock gels showed greatly increased strain values at all pressure/temperature combinations compared with heat‐set controls. Stress values for the same samples were variable depending on treatment and species. A three‐fold increase in strain and stress was found for HHP treated whiting gels made without inhibitor.