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High-pressure-induced gel of sardine (Sardine pilchardus) washed mince as affected by pressure-time-temperature.

Author(s) : PEREZ MATEOS M., MONTERO P.

Type of article: Article

Summary

Response surface methodology was used to determine how interactions of pressure (150-500 megapascals), time (10-30 minutes) and temperature (0-75 deg C) affecting gelling of sardine washed mince (2.5% sodium chloride) as compared with conventional heat processing at atmospheric pressure. The best conditions for optimum rheological parameters were pressure around 300 megapascals, chilled temperature (lower than 10 deg C) and short processing times (10 minutes). Pressurizing considerably improved the rheological values of a mince which exhibited low gel-forming ability under conventional heat treatment.

Details

  • Original title: High-pressure-induced gel of sardine (Sardine pilchardus) washed mince as affected by pressure-time-temperature.
  • Record ID : 1999-1026
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 62 - n. 6
  • Publication date: 1997/11
  • Document available for consultation in the library of the IIR headquarters only.

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