title: Gelation of barramundi (Lates calcarifer) minced muscle as affected by pressure and thermal treatments at low salt concentration.
abstract: BACKGROUND
  Barramundi minced muscle with salt 10 g kg-1and 20 g kg-1added is gelled by different combinations of pressurisation (300, 400 and 500 MPa at 4 °C for 10 min), cooking (0.1 MPa, 90 °C for 30 min) and setting (0.1 MPa, 50 °C for 2 h) to improve mechanical properties of barramundi gels and reduce salt added to barramundi gels.
  
  
  RESULTS
  At the low salt concentration of 10 g kg-1, pressurisation prior to cooking (P-C) treatment induced barramundi gels with comparable mechanical properties and water-holding capacity to those of conventional heat induced (HI) gels with 20 g kg-1added salt. At salt concentration of 20 g kg-1, pressurisation prior to setting (P-S) and P-C gels exhibited higher mechanical properties and water-holding capacity as compared to HI gels. Scanning electron microscopy images showed a smooth and dense microstructure of P-C and P-S gels whereas the microstructure of HI gels is rough and less compact.
  
  
  CONCLUSIONS
  P-C treatment can reduce salt concentration added to barramundi gels to 10 g kg-1. P-S and P-C treatment can result in higher mechanical and functional properties of barramundi gels at conventional salt concentration (20 g kg-1) as compared to HI gels. © 2017 Society of Chemical Industry.
authors.affiliation: School of Environmental and Life Sciences, The University of Newcastle, Callaghan, NSW, Australia.|Faculty of Fisheries, Nong Lam University, Ho Chi Minh, Vietnam.
authors.forename: Binh Q
authors.initials: BQ
authors.lastname: Truong
authors.affiliation: Commonwealth Scientific and Industrial Research Organisation, Food and Nutrition, Melbourne, Victoria, Australia.
authors.forename: Roman
authors.initials: R
authors.lastname: Buckow
authors.affiliation: School of Environmental and Life Sciences, The University of Newcastle, Callaghan, NSW, Australia.|School of Science and Health, Western Sydney University, Penrith South, NSW, Australia.
authors.forename: Minh H
authors.initials: MH
authors.lastname: Nguyen
authors.affiliation: School of Mathematical and Physical Sciences, The University of Newcastle, Ourimbah, NSW, Australia.
authors.forename: John
authors.initials: J
authors.lastname: Furst
mesh_terms: D000818:Animals; D003296:Cooking / Q000295:instrumentation / Q000379:methods*; D005396:Fish Products / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005782:Gels / Q000032:analysis; D018482:Muscle, Skeletal / Q000737:chemistry*; D010473:Perciformes; D011312:Pressure; D012965:Sodium Chloride / Q000032:analysis; D013696:Temperature
chemical_list: D005782:Gels; D012965:Sodium Chloride
keywords: barramundi; gel properties; high pressure; scanning electron microscopy