title: Effect of high hydrostatic pressure on Pacific whiting surimi.
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.
authors.affiliation: Oregon State University Seafood Laboratory, Astoria 97331, USA.
authors.forename: M T
authors.initials: MT
authors.lastname: Morrissey
authors.forename: Y
authors.initials: Y
authors.lastname: Karaibrahimoglu
authors.forename: J
authors.initials: J
authors.lastname: Sandhu
mesh_terms: D000818:Animals; D001329:Autolysis; D015169:Colony Count, Microbial; D003116:Color; D005399:Fishes / Q000378:metabolism / Q000382:microbiology; D005511:Food Handling / Q000379:methods*; D005782:Gels; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D006874:Hydrostatic Pressure; D008460:Meat / Q000032:analysis
chemical_list: D005782:Gels