GELATION OF SURIMI BY HIGH HYDROSTATIC-PRESSURE

The effects of high hydrostatic pressure (HHP) on gel strength of Paci fic whiting and Alaska pollock surimi were determined by torsion. Paci fic whiting gels were made with and without 1% beef plasma protein (BP P) as protease inhibitor. HHP treated whiting (1% BPP added) and pollo ck gels showed greatly increased strain values at all pressure/tempera ture combinations compared with heat-set controls, Stress values for t he same samples were variable depending on treatment and species. A th ree-fold increase in strain and stress was found for HHP treated whiti ng gels made without inhibitor.