RHEOLOGICAL AND BIOCHEMICAL CHARACTERISTICS OF HIGH-PRESSURE-INDUCED AND HEAT-INDUCED GELS FROM BLUE WHITING (MICROMESISTIUS POUTASSOU) MUSCLE PROTEINS

Heat- and high-pressure-induced gels were prepared from blue whiting m uscle (Micromesistius poutassou R.). Minced muscle was homogenized wit h salt (1% NaCl), and response surface methodology was used to determi ne the influence of pressure, time, and temperature on the work of pen etration. Two combinations of pressure-time-temperature were chosen to give the highest work of penetration, and samples were compared with a heat-induced gel. The following lots were subjected to chemical and rheological analysis: 200 MPa, 3 degrees C, 10 min (lot L); 375 MPa, 3 8 degrees C, 20 min (lot H); and atmospheric pressure, 37 degrees C, 3 0 min/90 degrees C 50 min (lot T). Breaking force, deformation, and co hesiveness were greater in gels of lot L. Hardness and water holding c apacity were greatest in gels of lot T. Elasticity was greater in high -pressure-induced gels. The percentage of hydrophobic interactions, es sentially linking actin molecules, was greater in gels of lot H than i n gels of lots T and L. There were more cross-linkages in the heat-ind uced gels (lot T).