Effect of high hydrostatic pressure on the thermal gelation of squid mantle meat

Abstract

High pressure treatment was applied to squid meat paste in order to improve its lower thermal gelation ability. The meat pastes were compressed at up to 1000 MPa for 20 min with hydrostatic pressure and then heated in two ways; heated at 90°C for 30 min (one-step heating); heated at 35°C for 30 min followed by 90°C for 30 min (two-step heating). The breaking strength value of the gel formed by the pressure (400 MPa)-one-step heating treatment was twice as high as that of thermal induced gel. On the other hand, the value for gel with two-step heating was considerably lower than that with one-step heating. The deterioration of gels with two-step heating was completely suppressed by pressurization at 800 MPa for 20 min prior to heating. Pressure treatment at more than 800 MPa could inactivate protease(s) involved in proteolysis of squid mantle muscle protein. These results indicate that high pressure treatment before heating was effective in inducing thermal gelation of squid meat.