Response surface methodology multivariate analysis of properties of high-pressure-induced fish mince gel

Abstract

Factorial analyses were performed to determine the effect of high-pressure treatment on the characteristics of blue whiting mince of good gel-forming quality. Pressure, time and temperature independently influenced gel characteristics. Temperature had the greatest influence of the three. High-pressure gels were generally distinguished by lower adhesiveness, higher water-holding capacity and less yellowness than heat-induced gels. The combination of pressure and temperature produced more elastic gels, whereas gels made under high pressure at chilling temperatures were much harder, more deformable and more cohesive. There was no correlation between elasticity and deformability. © Springer-Verlag 2000.