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It is a common problem that surimi made from fresh-water fishes has poor gel-forming abilities treated by heat.Since Ultra-high-hydrostatic-pressure (UHHP) processing has been shown to depolymerize actin and actomyosin and to promote solubilization of myofibrillar proteins, changes in gelation properties of these proteins after pressurization may be expected.In this paper, Tilapia (Sarotherodon nilotica) and Big-head carp (Aristichthys nobilis), 2 of the main fresh-water fish species, abundant and cheap, were selected as representatives to investigate the effects of the pressure-temperature combination on the gelling properties of fresh-water fish surimi.