Gelling of blue whiting muscle under the combined effects of high pressure-time-temperature

Abstract

Response Surface Methodology (RSM) was used to determine how the interaction of pressure,time and temperature affects gelling of blue whiting muscle (1.0-2.5% NaCl and 5% starch) as compared with traditional heat processing. Gels were analysed chemically (to ascertain the kind of bonds formed) and physically (rheological parameters, lightness and water holding capacity). High pressure gels were softer, and with superior gel strength and deformability than thermal gels. Modori (gel irreversible degradation) was not inhibited in the experimcntal pressure conditions.