Comparative properties of bluefish (pomatomus saltatrix) gels formulated by high hydrostatic pressure and heat

Journal of Aquatic Food Product Technology

Volumn 5, Issue 3, 1996, Pages 65-79

  Sareevoravitkul, Ramon ^a   Simpson, Benjamin K ^a   Ramaswamy, Hosahali S ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Bluefish; Fish gels; Heat treatment; High hydrostatic pressure

Indexed keywords

EID: 0040802102     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1300/J030v05n03_07     Document Type: Article

References (19)

1. AOAC 1984. Official Methods ofAnalysis, 14th ed. Association of Official Analytical Chemists, Arlington, VA.
2. Boye, S.W. and Lanier, T. C. 1988. Effect of heat-stable alkaline protease activity of Atlantic menhaden (Brevoorti lyrannus) on surimi gels. J. Food Sci. 53, 1340-1342.
3. Cheng, C. S., Hamann, D. D., and Webb, N. B. 1979. Effect of thermal processing on minced fish gel texture. J. Food Sci. 44,1080-1086.
4. Chung, Y. C., Gebrehiwot, A., Farkas, D. F., and Morrissey, M. T. 1994. Gelation of surimi by high hydrostatic pressure, j. Food Sci. 59,523-524.
5. Cowie, W. P. and Little, W. T. 1966. The relationship between the toughness of cod stored at -29°C and its muscle protein solubility and pH. J. Food Techno. 1,335-343.
6. Dyer, W. J. and Dingle, J. R. 1961. Fish proteins with special reference to freezing. In Fish as Food, Volume I, G. Bergstrom (ed.). Academic Press, New York, pp. 275-327.
7. Farr, D. 1990. High-pressure technology in the food industry. Trends Food Sci. Tech. 1, 14-16.
8. Greene, D. H. and Babbitt, J. K. 1990. Control of muscle softening and protease- parasite interactions in arrowtooth flounder, Atheresthes stomia. J. Food Sci. 55, 579-580.
9. Hayashi, R. 1989. Use of High Pressure in Food. San-ei, Kyoto, Japan
10. Hsu, H.W., Vavak, D. L., Satterlee, L. D., and Miller, G. A. 1987. A multienzyme technique for estimating protein digestibility. J. Food Sci. 42,1269-73.
11. Lanier, T. C., Lin, T. S., Hamann, D. D., and Thomas, F. B, 1981. Effect of alkaline protease in minced fish on texture of heat-processed gels. J. Food Sci. 46, 1643-1645.
12. Makinodan, Y., Toyohara, H., and Niwa, E. 1985. Implication of muscle alkaline protease in the texture degradation of fish meat gel. J. Food Sci. 50,1351-1355.
13. Marquis, R. E. 1976. High pressure microbial physiology. Adv. Microb. Physiol. 14(1), 159-241.
14. Moskowitz, H. R. 1987. Physical measures of texture. In Food Texture-Instrumentation and Sensory Measurement. Marcel Dekker Inc., New York, pp. 3-33.
15. Nagashima, Y., Ebina, H., Tanaka, M., and Taguchi, T. 1993. Effect of high hydrostatic pressure on the thermal gelation of squid mantle meat. Food Res. Int. 26,119-123.
16. Okamoto, M., Kawamura, Y„ and Hayashi, R. 1990. Application of high pressure to food processing: textural comparison of pressure-and heat-induced gels of food proteins. Agric. Biol. Chem. 54,183-189.
17. Su, H., Lin, T. S., and Lanier, T. C. 1981. Investigation into potential sources of heat-stable alkaline proteasc in mechanically separated Atlantic croaker (Mi- cropogon undulatus). J. Food Sci. 46, 1654-1656.
18. Yamamoto, K., Miura, T., and Yasui, T. 1990. Gelation of myosin filament under high hydrostatic pressure. Food Structure, 9,269-277.
19. Walpole, R. E. and Myers, R. H. 1985. Analysis of variance. In Probability and Statistics for Engineers and Scientists. Macmillan Publishing, New York, pp. 407-469.