Evaluation of Volume and Pressure Changes During Heating as Indices of Protein Gelation in Fish Pastes

A water jacketed piston device was used to monitor pressure and volume changes during heating of lean fish batters. Contrary to published results of a similar study with pork sausage batters, no correlation could be established between thermal gelation phenomena and pressure changes at constant volume. Pressure change at constant volume was nearly linear with respect to temperature change and therefore attributed solely to thermal expansion of the material.