Modifying textural and functional characteristics of fish () mince using high pressure technology.

Effect of high pressure in inducing textural and functional modification has been investigated in pink perch () mince. Fish mince undergone pressurization at 200, 400 and 600 MPa for a holding period of 10 min and was compared against cooked mince (90 °C; 40 min). The treated mince at 400 and 600 MPa lost its natural viscosity and behaved like cooked mince through denaturation and formation of protein aggregates. Textural characterisation showed the retention of tenderness in 200 MPa treated samples, but become harder on application of higher pressures. Unlike heat gels, pressure induced gels were more smooth, white and elastic in nature. A decreased in reactive SH groups was observed in 400 and 600 MPa treated samples due to the formation of disulfide bonds. Hydrophobic concentration was higher in cooked and 600 MPa treatments whereas CaATPase activity decreased after pressurization. On application of different pressures microbial reduction of 2-3 log cycles was achieved in the mince samples. Hence pressure treatments at lower ranges cannot alter the texture and functionality of protein and the mince can undergo processing as required. Besides extending shelf life, the treatments above 400 MPa can make irreversible effect on texture quality and protein functionality which is similar to that of cooking.