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Influence of high pressure on texturization of coalfish (Pollachius virens) pulp.

Influence des hautes pressions sur la texturation de la pulpe de lieu noir (Pollachius virens).

Author(s) : SERENNES F., CHOPIN C., MASTAIL M., VALLET J. L.

Type of article: Article

Summary

High-pressure texturization of proteins is one way to make use of fish pulp produced during industrial filleting. Various factors determine how efficient this process will be. Within the limits of the tests done (ie, maximum pressure: 600 megapascals; duration of treatment: 5-35 minutes at a temperature of 0-30 deg C), which were necessary for practical reasons, the results show very clearly the significant effects on the texture of the final product, of salt content and of the duration of pulp maturation after salting, of the duration and temperature of the high-pressure treatment (quadratic effects), and of the interaction between these two parameters.

Details

  • Original title: Influence des hautes pressions sur la texturation de la pulpe de lieu noir (Pollachius virens).
  • Record ID : 1997-2253
  • Languages: French
  • Source: Sci. Aliments - vol. 16 - n. 3
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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