High‐Pressure‐Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure‐Time‐Temperature
- 1 November 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (6) , 1183-1188
- https://doi.org/10.1111/j.1365-2621.1997.tb12240.x
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.Keywords
This publication has 20 references indexed in Scilit:
- Influence of added salt and non-muscle proteins on the rheology and ultrastructure of gels made from minced flesh of sardine (Sardina pilchardus)Food Chemistry, 1997
- Rheological and Biochemical Characteristics of High-Pressure- and Heat-Induced Gels from Blue Whiting (Micromesistius poutassou) Muscle ProteinsJournal of Agricultural and Food Chemistry, 1997
- Influencia de la subespecie, estacionalidad y procedimientos de estabilización en la aptitud gelificante del músculo de sardina (Sardina pilchardus) congelado/Influence of subspecies, season and stabilization procedures in gel-forming ability of frozen minced muscle of sardine (Sardina pilchardus)Food Science and Technology International, 1996
- Rheological Properties of Gels Made from High- and Low-Quality Sardine (Sardina pilchardus) Mince with Added Nonmuscle ProteinsJournal of Agricultural and Food Chemistry, 1996
- Microscopic Study of Starch Gelatinization under High Hydrostatic PressureJournal of Agricultural and Food Chemistry, 1996
- Effect of different storage methods on some functional properties of sardine muscleZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Gelation of salted paste of Alaska pollack by high hydrostatic pressure and change in myofibrillar protein in it.NIPPON SUISAN GAKKAISHI, 1990
- Effect of hydrostatic pressure on starch gelatinisationCarbohydrate Polymers, 1982
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959
- Studies on protein denaturation in frozen fish. I.—Biological factors influencing the amounts of soluble and insoluble protein present in the muscle of the north sea codJournal of the Science of Food and Agriculture, 1958