Restructured products from arrowtooth flounder (Atheresthes stomias) using high-pressure treatments

Abstract

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 degreesC for 15 min ( kamaboko); 40 degreesC for 30 min plus 90 degreesC for 15 min ( setting); 60 degreesC for 30 min plus 90 degreesC 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 degreesC was not inhibited by HPP. The results obtained suggest distinct mechanisms of protein aggregation for pressure- and heat-induced fish gels.