Gelation of barramundi (Lates calcarifer) minced muscle as affected by pressure and thermal treatments at low salt concentration

Background: Barramundi minced muscle with salt 10 g kg−1 and 20 g kg−1 added is gelled by different combinations of pressurisation (300, 400 and 500 MPa at 4 °C for 10 min), cooking (0.1 MPa, 90 °C for 30 min) and setting (0,1 MPa, 50 °C for 2 h) to improve mechanical properties of barramundi gels and reduce salt added to barramundi gels. Results: At the low salt concentration of 10 g kg−1, pressurisation prior to cooking (P – C) treatment induced barramundi gels with comparable mechanical properties and water holding capacity to those of conventional heat induced (HI) gels with 20 g kg−1 added salt. At salt concentration of 20 g kg−1, pressurisation prior to setting (P – S) and P – C gels exhibited higher mechanical properties and water holding capacity as compared to HI gels. Scanning electron microscope images showed a smooth and dense microstructure of P – C and P – S gels whereas the microstructure of HI gels is rough and less compact. Conclusions: P – C treatment can reduce salt concentration added to barramundi gels to 10 g kg−1. P – S and P – C treatment can result in higher mechanical and functional properties of barramundi gels at conventional salt concentration (20 g kg−1) as compared to HI gels.