83A-24 |
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R. M. URESTI1, G. Velazquez de la Cruz2, J. A. Torres2, J. A. Ramírez3, and M. Vázquez1. (1) Dept. of Food Science & Technology, Univ. Autónoma de Tamaulipas, UAM Reynosa Aztlán, Calle 16 y Lago de Chapala. Col Aztlán, Reynosa, Tamaulipas, 88740, Mexico, (2) Dept. of Food Science & Technology, Oregon State Univ., Food Process Engineering Group, 114 Wiegand Hall, Corvallis, OR 97331-6602, (3) Food Science and Technology, Universidad Autónoma de Tamaulipas, U.A.M. Reynosa-Aztlán, Calle 16 y Lago de Chapala. Colonia Aztlan, Reynosa, Tamaulipas, 88740, Mexico Arrowtooth flounder (Atheresthes stomias) is an abundant and underutilized fish specie from the Gulf of Alaska. Its flesh is highly degradated by proteolytic enzymes during cooking or frying, limiting its acceptability by consumers. Production of non-cooked restructured products could be an option for its industrialization. The aim of this objective was to determine the behaviour of muscle proteins of arrowtooth flounder at commercial conditions of High Hydrostatic Pressure treatments. Restructured fish products were obtained by using two levels of HPP (400 and 600 MPa) at different time of pressurizing (0 - 5 min). Grounded fish meat was massaged with 20 g kg-1salt at 10 °C during 5 min, stuffed in commercial sausage cases and introduced in the HPP equipment. Changes on mechanical properties (Texture profile analysis and punch test), solubility, electrophoretic profiles, expressible water, and colour attributes of raw and cooked (90 °C for 15 min) gels were evaluated. Increasing both factors time and pressure level, increased the mechanical properties and decreased solubility of non-cooked fish gels. Myosin aggregation (SDS-PAGE) was associated with changes in mechanical and functional properties. Heat induced gelling capacity was improved by the time of pressurizing and not difference in mechanical properties were observed by pressure treatment in heat induced fish gels. Results obtained indicates that HPP offers an alternative for processing arrowtooth flounder
Session 83A, Aquatic Food Products: Byproducts, mince and surimi
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