Pressure-induced gel properties of fish mince with ionic and non-ionic gums added

Various non-ionic Sums (locust bean and guar) and anionic gums (xanthan and carboxymethylcellulose) were added to blue whiting mince and subjected to gelling treatments in different combinations of pressure-time-temperature i n order to determine their behaviour in mince gel. The treatment of gelatio n induced more drastic effects that the kind of gums added in the fish minc e. Heat treatment at atmospheric pressure generally originated higher adhes iveness and yellowness (b*). High pressure at cold temperatures induced the highest cohesiveness and breaking deformation (except with xanthan) and th e lowest elasticity, and high pressure at moderate heating generally produc ed the lowest hardness. The organization of the gum generally differed acco rding to the treatment: filamentous structures forming under pressure and a ggregates forming with heat (except xanthan). Water holding capacity increa sed under pressure in gels containing ionic gums. Overall, the combination of hydrocolloid and gelling treatment appeared to offer increased technolog ical possibilities in that it produced a wider range of theological charact eristics, water holding capacity and colour in the gelled product. (C) 2001 Elsevier Science Ltd. All rights reserved.