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

作者：Moreno H M^*; Bargiela V; Tovar C A; Cando D; Borderias A J; Herranz B

来源：Food Hydrocolloids, 2015, 48: 127-134.

DOI：10.1016/j.foodhyd.2015.01.029

• Hydrostatic high pressure
• Frozen surimi
• Physicochemical and rheological properties

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 200 MPa/-15 degrees C/10 min) to reduce the processing cost. Physicochemical and rheological properties of gels (suwari gels -S-: 5 degrees C/24 h and definitive gels -G-: 40 degrees C/30 min + 90 degrees C/30 min) 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 alpha-helix and less beta-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 80 MPa) processing, suwari gels made from frozen surimi were more elastic and energy-stable, especially at 200 MPa. 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.

• 出版日期2015-6