Article ID Journal Published Year Pages File Type
226561 Journal of Food Engineering 2006 5 Pages PDF
Abstract

Tilapia fillets were treated under 50–300 MPa at 25 °C to examine the change of their processing quality. The gel strength from the tilapia meat treated at 50 MPa for 1 h was 1.2 times as that of fresh meat, but there was a 25% decrease for that treated at 250 MPa for 1 h. Extraction of water-soluble proteins was barely affected by high-pressure treatment; however, that of salt-soluble proteins decreased 60% after treating at 250 MPa for 1 h. The actomyosin was extracted below 10% for the meat treated beyond 200 MPa. The liability to denaturation indicates that pressure treatment was applicable to tilapia processing not for storage.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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