Comparison of Different Gelation Methods Using Washed Sardine

J. Agric. Food Chem. 1997, 45, 4612−4618

4612

Comparison of Different Gelation Methods Using Washed Sardine (Sardina pilchardus) Mince: Effects of Temperature and Pressure P. Montero,*,† M. Pe´rez-Mateos,† and T. Solas‡ Departamento de Ciencia y Tecnologı´a de Carnes y Pescados, Instituto del Frı´o (CSIC), Av. Gregorio del Amo s/n, E28040 Madrid, Spain, and Departamento de Biologı´a Celular, Facultad de Ciencias Biolo´gicas, Universidad Complutense, Ciudad Universitaria, E28040 Madrid, Spain

This paper relates the protein solubility and rheological changes occurring in washed sardine mince gels produced by different treatments: heat-induced, pressure-induced, and pressure-assisted gelation. In batter and set gel, there was considerable involvement of low molecular mass proteins (