89B-16

R. M. URESTI, Food Science and Technology, Food Process Engineering Group at Oregon State Univ. and Univ. Autónoma de Tamaulipas, UAM-Reynosa-Aztlán, Calle 16 y Lago de Chapala. Col. Aztlán, Reynosa, Tam., 88740, Mexico, G. Velazquez, Food Science and Technology, Food Process Engineering Group at Oregon State Univ. and Univ. Autónoma de Tamaulipas and Oregon State University, UAM-Reynosa-Aztlán, Calle 16 y Lago de Chapala. Col. Aztlán, Reynosa, Tam., 88740, Mexico, J. A. Ramírez, Food Science and Technology, Univ. Autónoma de Tamaulipas, UAM-Reynosa-Aztlán, Calle 16 y Lago de Chapala. Col. Aztlán, Reynosa, Tam., 88740, Mexico, M. Vázquez, Food Science and Technology, Universidad Autónoma de Tamaulipas, UAM-Reynosa-Aztlán, Calle 16 y Lago de Chapala. Col. Aztlán, Reynosa, Tam., 88740, Mexico, and J. A. Torres, Dept. of Food Science & Technology, Oregon State Univ., Food Process Engineering Group, 100 Wiegand Hall, Corvallis, OR 97331-6602.

Interest in safer fish products by high pressure processing (HPP) is increasing. The muscle of arrowtooth flounder (Atheresthes stomias), an underutilized fish specie abundant in the Gulf of Alaska, degrades during cooking because of its high endogenous proteolytic activity. The objective of this study was to evaluate the effect of setting conditions (25 °C for 2 h or 40 °C for 30 min) and high pressure processing on the mechanical properties of heat induced gels obtained from salt solubilized arrowtooth flounder mince. The treatments included fish mince control without added microbial transglutaminase (MTGase), samples incubated with MTGase but not pressurized (MTGase + cooking), samples incubated with MTGase and pressurized at 600 MPa for 5 min (MTGase + HPP + cooking) and samples pressurized at 600 MPa for 5 min and incubated with MTGase (HPP + MTGase + cooking). Controls and treated samples were then subjected to one of two thermal treatments: kamaboko (90 şC for 15 min) and modori (60 şC for 30 min before cooking at 90 şC for 15 min). Samples of salt-solubilized fish mince heated at 60 şC before cooking did not produce gels of sufficient strength for Texture Profile Analysis (TPA). TPA showed that pressurization improved the mechanical properties of arrowtooth flounder mince treated with MTGase and set at 25 °C. The opposite was observed for samples set at 40 °C. Setting at 40 °C appeared to induce proteolytic degradation of myofibrillar proteins.

Session 89B, Aquatic Food Products: Surimi, gels and by-products
2:00 PM - 5:30 PM, Tuesday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana