The texture of arrowtooth flounder, an underutilized fish species abundant in Alaska, degrades during cooking, a phenomenon that has been associated with proteolysis. Interest in safer fish products by high-pressure processing (HPP) is increasing. The objective of this study was to evaluate the effect of HPP treatments at 400 and 600 MPa for 1 and 5 min on the mechanical and functional properties of heat-induced fish gels obtained from arrowtooth flounder fish paste. Three thermal treatments of pressure-treated and control samples were evaluated: 90°C for 15 min (kamaboko); 40°C for 30 min plus 90°C for 15 min (setting); 60°C for 30 min plus 90°C for 15 min (modori). Changes in texture profile analysis parameters, water holding capacity, sodium dodecyl sulfate polyacrylamide gel electrophoretic pattern and color parameters were determined. HPP improved the mechanical properties of heat-induced gels. Proteolysis of fish gels when they were incubated at 60°C was not inhibited by HPP. The results obtained suggest distinct mechanisms of protein aggregation for pressure- and heat-induced fish gels. © Springer-Verlag 2004.
Uresti, R. M., Velazquez, G., Vázquez, M., Ramírez, J. A., & Torres, J. A. (2005). Restructured products from arrowtooth flounder (Atheresthes stomias) using high-pressure treatments. European Food Research and Technology, 113-119. https://doi.org/10.1007/s00217-004-1026-y