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High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels

AuthorsMoreno Conde, Helena María CSIC ORCID; Bargiela, Verónica; Tovar, C. A.; Cando, Deysi CSIC; Borderías, A. Javier CSIC ORCID ; Herranz, Beatriz CSIC ORCID
Issue Date2015
CitationFood Hydrocolloids 48: 127- 134 (2015)
Abstract© 2015 Elsevier Ltd. This study examines the effect of high pressure processing on frozen low-grade surimi to improve its gelation properties. Flying fish surimi (FFS) was subjected to low-intensity pressures (0, 40, 80 and 200MPa/-15°C/10min) to reduce the processing cost. Physicochemical and rheological properties of gels (suwari gels -S-: 5°C/24h and definitive gels -G-: 40°C/30min+90°C/30min) made with this pressurized surimi were determined. Results indicated that regardless of the level of hydrostatic high pressure (HHP) processing, suwari gels exhibited more native protein structure (more α-helix and less β-structures) than control sample (without HHP) or the initial raw material. Breaking force (BF) and breaking deformation (BD) increased in suwari and definitive gels with the increase in pressure as compared with their control (non-pressurized) suwari gels (0S) and definitive gels (0G). Viscoelastic parameters confirmed that after HHP (except 80MPa) processing, suwari gels made from frozen surimi were more elastic and energy-stable, especially at 200MPa. The beneficial effect of HHP processing on mechanical properties was independent of the pressure applied in the heat-induced definitive gels; however, there was no improvement in viscoelasticity.
Identifiersdoi: 10.1016/j.foodhyd.2015.01.029
issn: 0268-005X
Appears in Collections:(ICTAN) Artículos
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