In this study, it was aimed to improve the physical properties of fish gelatin by using high hydrostatic pressure (HHP) and ultrasonication (US). Gelatin solutions were exposed to different pressures and ultrasonication separately and gelled afterwards. The physicochemical measurements based on gel strength, turbidity and rheology experiments showed that HHP treatment on fish and bovine gelatin stabilized the gelatin network by organising the structure and reducing the free volume. Both processing methods (HHP and US) increased the gel strength significantly (P < 0.05) compared with non‐treated samples. Fourier‐transform infrared spectroscopy (FTIR) results indicated that conformations of amino acids changed after the treatments. Furthermore, US treatment was shown to destroy the gelatin network, change the gelation mechanism and decreased the degree of aggregation. Both treatments improved the gel characteristics as gel strength, gelling and melting temperatures of the fish gelatin. At the end, the best combination for fish gelatin among HHP and US treatments was found as 400 MPa–10 °C–15 min pressurisation.

中文翻译：

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通过高静水压（HHP）和超声处理（US）改善鱼明胶的物理性能

在这项研究中，旨在通过使用高静水压（HHP）和超声处理（US）来改善鱼明胶的物理性能。将明胶溶液分别暴露于不同压力和超声处理，然后凝胶化。基于凝胶强度，浊度和流变学实验的理化测量结果表明，对鱼类和牛明胶进行HHP处理可通过组织结构和减少自由体积来稳定明胶网络。两种加工方法（HHP和US）均显着提高了凝胶强度（P <0.05）与未处理的样品相比。傅立叶变换红外光谱（FTIR）结果表明，处理后氨基酸构象发生了变化。此外，US处理被证明破坏了明胶网络，改变了凝胶化机制并降低了聚集度。两种处理均改善了鱼明胶的凝胶特性，如凝胶强度，凝胶化和熔化温度。最后，在HHP和US处理中，鱼明胶的最佳组合被发现为400 MPa–10°C–15分钟加压。