GELATION OF SURIMI BY HIGH HYDROSTATIC-PRESSURE

The effects of high hydrostatic pressure (HHP) on gel strength of Pacific whiting and Alaska pollock surimi were determined by torsion. Pacific whiting gels were made with and without 1% beef plasma protein (BPP) as protease inhibitor. HHP treated whiting (1% BPP added) and pollock gels showed greatly increased strain values at all pressure/temperature combinations compared with heat-set controls, Stress values for the same samples were variable depending on treatment and species. A three-fold increase in strain and stress was found for HHP treated whiting gels made without inhibitor.