Comparative Properties of Bluefish (Pomatomus saltatrix) Gels Formulated by High Hydrostatic Pressure and Heat

Abstract

High pressure was applied at levels of 300 to 3,742 atm for 30 min to formulate gels from bluefish meat paste, and the properties of the resulting gels were compared with those of heat-induced gels formulated at 90°C for 20 min, or at 60°C for 60 min. The moisture content of the pressure-induced gels was similar to that of the heat-induced gels, while protein contents and pH values of pressurized gels were slightly lower than those formulated by heat. Gels formed by pressure were more translucent as compared with those formulated by heat. Texture measurement indicated that there were no significant differences between the elasticities of the gels obtained under various pressures, although gel firmness increased with pressure. Overall, the heat-induced gels formulated at 90°C for 20 min were firmer but had similar elasticities to pressure-induced gels, while gels formulated at 60°C for 60 min were comparatively softer and had lower elasticities. The salt-extractable protein and protein digestibility studie...