Gelation of barramundi (Lates calcarifer) minced muscle as affected by pressure and thermal treatments at low salt concentration

摘要

BACKGROUND: Barramundi minced muscle with salt 10 g kg(-1) and 20 g kg(-1) added is gelled by different combinations of pressurisation (300, 400 and 500 MPa at 4 degrees C for 10 min), cooking (0.1 MPa, 90 degrees C for 30 min) and setting (0.1 MPa, 50 degrees C for 2 h) to improve mechanical properties of barramundi gels and reduce salt added to barramundi gels.