INFLUENCE OF HIGH-PRESSURE ON TEXTURIZATI ON OF COALFISH (POLLACHIUS-VIRENS) PULP

Protein texturisation under high pressure was studied as a means of ma king use of fish mince resulting from industrial sources. Different fa ctors may have an effect of the efficiency of the process: pressure, t emperature, salt and setting time (contact time between the salt and t he mice), It was noticed from statistical analysis that there was a qu adratic effect of pressure and temperature and a linear effect of salt concentration as well as an interaction between temperature and time on the texture of the final product.