| Affiliation: | (1) Department of Food Science and Technology, U.A.M. Reynosa-Aztlán, Universidad Autónoma de Tamaulipas, Apdo. Postal 1015, 88700 Reynosa, Tamaulipas, Mexico;(2) Food Process Engineering Group, Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331-6602, USA;(3) Área de Tecnología de los Alimentos, Departamento Química Analítica, Escuela Politécnica Superior, Universidad de Santiago de Compostela, Campus de Lugo, 27002 Lugo, Spain;(4) Present address: PMB 374, 501 N. Bridge St., Hidalgo, TX 78557, USA |
| Abstract: | The texture of arrowtooth flounder, an underutilized fish species abundant in Alaska, degrades during cooking, a phenomenon that has been associated with proteolysis. Interest in safer fish products by high-pressure processing (HPP) is increasing. The objective of this study was to evaluate the effect of HPP treatments at 400 and 600 MPa for 1 and 5 min on the mechanical and functional properties of heat-induced fish gels obtained from arrowtooth flounder fish paste. Three thermal treatments of pressure-treated and control samples were evaluated: 90 °C for 15 min (kamaboko); 40 °C for 30 min plus 90 °C for 15 min (setting); 60 °C for 30 min plus 90 °C for 15 min (modori). Changes in texture profile analysis parameters, water holding capacity, sodium dodecyl sulfate polyacrylamide gel electrophoretic pattern and color parameters were determined. HPP improved the mechanical properties of heat-induced gels. Proteolysis of fish gels when they were incubated at 60 °C was not inhibited by HPP. The results obtained suggest distinct mechanisms of protein aggregation for pressure- and heat-induced fish gels. |
