Abstract
The effects of high hydrostatic pressure (HHP) on gel strength, microbial numbers, proteolytic activity, color and pH of Pacific whiting surimi gels were investigated. Strong gels without the use of protease inhibitors were formed with HHP treatments from 1–4 kBars. Gel strength was not affected by holding time. Total plate counts showed that destruction of vegetative cells was accomplished with 4 kBar. Proteolytic activity was diminished but not eliminated with pressure treatments. The color of the surimi gels treated were translucent while the heat-treated gels were opaque. The pH was increased slightly with HHP treatment. HHP was an effective processing method for making high quality surimi gels from Pacific whiting.
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Morrissey, M.T., Karaibrahimoglu, Y., Sandhu, J. (1998). Effect of High Hydrostatic Pressure on Pacific Whiting Surimi. In: Shahidi, F., Ho, CT., van Chuyen, N. (eds) Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology, vol 434. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1925-0_6
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DOI: https://doi.org/10.1007/978-1-4899-1925-0_6
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