Mechanical and functional properties of unwashed barramundi (Lates calcarifer) gels as affected by high-pressure processing at three different temperatures and salt concentrations

Changes in gelling properties of unwashed barramundi gels with 1% and 2% added salt, then pressurized at 300, 400, and 500 MPa at ≤10°C and 50°C for 10 min were studied. Pressure-induced unwashed barramundi gels exhibited a lower gel strength and poorer mechanical properties, such as lower hardness and springiness, as compared to heat-induced gels. Comparable water holding capacity to heat-induced gels was only obtained at 2% salt concentration and ≥400 MPa pressure. Scanning electron microscope images also showed that barramundi minced muscle with 2% added salt and pressurized at ≥400 MPa had a finer microstructure with smoother surface compared to heat-induced gels.