Resumen de Gelation of barramundi (Lates calcarifer) minced muscle as affected by pressure and thermal treatments at low salt concentration.
Binh Q Truong, Roman Buckow, Minh H Nguyen, John Furst
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.; Results: 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.; Conclusions: 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.; © 2017 Society of Chemical Industry.
