Gelation of Pangasius (Pangasianodon hypophthalmus) minced muscle by high pressure processing: The effects on selected qualities
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Abstract
This study evaluated the changes of Pangasius hypophthalmus protein under high-pressure processing (HPP), focusing on key parameters such as color, gel structure, water-holding capacity (WHC), protein solubility, and mechanical properties to determine optimal conditions for improving product quality. Pangasius muscle were minced and subjected to pressures ranging from 100 to 600 MPa, at temperatures between 0 - 30°C, and for 0 - 15 min. The processed samples were then analyzed for color, gel texture, gel strength, WHC, protein solubility, scanning electron microscopy (SEM), fourier transform infrared spectroscopy (FTIR) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that treatment at 400 - 450 MPa enhanced the whiteness of Pangasius gels, improved microstructural texture, and increased water-holding capacity (WHC). In contrast, processing at 500 MPa at 30°C for 12.5 min reduced structural stability, led to the formation of porous networks, and decreased protein solubility. The gel’s mechanical properties were optimal at 400 - 450 MPa but reduced the hardness at 500 MPa. Overall, the conditions of 400 - 450 MPa, 20 - 30°C, and 10 - 15 min were identified as optimal for enhancing Pangasius gel quality.
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References
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