ABSTRACT Changes in gelling properties of unwashed barramundi gels with 1% and 2% added salt, then pressurized at 300, 400, and 500 MPa at ≤10°C and 50°C for 10 min were studied. Pressure-induced unwashed barramundi gels exhibited a lower gel strength and poorer mechanical properties, such as lower hardness and springiness, as compared to heat-induced gels. Comparable water holding capacity to heat-induced gels was only obtained at 2% salt concentration and ≥400 MPa pressure. Scanning electron microscope images also showed that barramundi minced muscle with 2% added salt and pressurized at ≥400 MPa had a finer microstructure with smoother surface compared to heat-induced gels.

中文翻译：

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在三种不同温度和盐浓度下高压处理对未洗涤尖吻鲈（Lates calcarifer）凝胶的机械和功能特性的影响

摘要 研究了在 300、400 和 500 MPa、≤10°C 和 50°C 下加压 10 分钟后，未洗涤的澳洲肺鱼凝胶在加入 1% 和 2% 的盐后凝胶性能的变化。与热诱导凝胶相比，压力诱导未洗涤的尖吻鲈凝胶表现出较低的凝胶强度和较差的机械性能，例如较低的硬度和弹性。只有在 2% 的盐浓度和≥400 MPa 的压力下才能获得与热诱导凝胶相当的持水能力。扫描电子显微镜图像还显示，与热诱导凝胶相比，加入 2% 盐并在≥400 MPa 下加压的澳洲肺鱼肉末具有更精细的微观结构和更光滑的表面。