High-Pressure Processing of Reduced Salt Pangasius Catfish (<i>Pangasianodon hypophthalmus</i>) Minced Muscle: The Effects on Selected Quality Properties of Its Gels
This study investigated the effects of high-pressure processing (HPP) on selected physicochemical properties of pangasius gels at reduced salt concentrations. Minced pangasius muscle was treated at different HPP conditions (300–500 MPa/10 °C/10 min) with 1% or 2% added salt, then cooking (90 °C/30 m...
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2025-04-01
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| author | Binh Q. Truong Roman Buckow Kha N. H. Nguyen Linh T. Nguyen Tuan N. A. Huynh Van Chuyen Hoang |
| author_facet | Binh Q. Truong Roman Buckow Kha N. H. Nguyen Linh T. Nguyen Tuan N. A. Huynh Van Chuyen Hoang |
| author_sort | Binh Q. Truong |
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| description | This study investigated the effects of high-pressure processing (HPP) on selected physicochemical properties of pangasius gels at reduced salt concentrations. Minced pangasius muscle was treated at different HPP conditions (300–500 MPa/10 °C/10 min) with 1% or 2% added salt, then cooking (90 °C/30 min) and compared to heat-induced gels (HIGs) with 2% added salt and cooking (90 °C/30 min). The results showed that HPP significantly improved the texture, whiteness, and water-holding capacity of gels added salt 2% as compared to HIGs. At a reduced salt concentration of 1%, the gel texture, whiteness, and water-holding capacity of pangasius gels are similar to HIGs. SDS-PAGE showed a reduction in myosin band intensity of both SDS-soluble and sarcoplasmic proteins with pressure treatment. Sarcoplasmic actin protein was undetectable in all treatments. Fourier transform infrared spectroscopy (FTIR) analysis revealed higher α-helix content in HPP-treated samples, while SEM images confirmed the formation of a denser, more uniform gel network, particularly at 2% salt. These findings suggested that HPP improved the quality of gel with 2% salt added, while producing gels with similar quality compared to HIGs at reduced salt concentration. |
| format | Article |
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| issn | 2076-3417 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-2aa7ff50e2e940058d9bc4be968746942025-08-20T01:49:16ZengMDPI AGApplied Sciences2076-34172025-04-01159472710.3390/app15094727High-Pressure Processing of Reduced Salt Pangasius Catfish (<i>Pangasianodon hypophthalmus</i>) Minced Muscle: The Effects on Selected Quality Properties of Its GelsBinh Q. Truong0Roman Buckow1Kha N. H. Nguyen2Linh T. Nguyen3Tuan N. A. Huynh4Van Chuyen Hoang5Faculty of Fisheries, Nong Lam University, Ho Chi Minh City 720100, VietnamSchool of Agriculture, Biomedicine and Environment, La Trobe Institute for Sustainable Agriculture & Food (LISAF), La Trobe University, Bundoora, VIC 3086, AustraliaFaculty of Fisheries, Nong Lam University, Ho Chi Minh City 720100, VietnamFaculty of Fisheries, Nong Lam University, Ho Chi Minh City 720100, VietnamFaculty of Chemical and Food Technology, HCMC University of Technology and Education, Ho Chi Minh City 720100, VietnamFaculty of Chemical and Food Technology, HCMC University of Technology and Education, Ho Chi Minh City 720100, VietnamThis study investigated the effects of high-pressure processing (HPP) on selected physicochemical properties of pangasius gels at reduced salt concentrations. Minced pangasius muscle was treated at different HPP conditions (300–500 MPa/10 °C/10 min) with 1% or 2% added salt, then cooking (90 °C/30 min) and compared to heat-induced gels (HIGs) with 2% added salt and cooking (90 °C/30 min). The results showed that HPP significantly improved the texture, whiteness, and water-holding capacity of gels added salt 2% as compared to HIGs. At a reduced salt concentration of 1%, the gel texture, whiteness, and water-holding capacity of pangasius gels are similar to HIGs. SDS-PAGE showed a reduction in myosin band intensity of both SDS-soluble and sarcoplasmic proteins with pressure treatment. Sarcoplasmic actin protein was undetectable in all treatments. Fourier transform infrared spectroscopy (FTIR) analysis revealed higher α-helix content in HPP-treated samples, while SEM images confirmed the formation of a denser, more uniform gel network, particularly at 2% salt. These findings suggested that HPP improved the quality of gel with 2% salt added, while producing gels with similar quality compared to HIGs at reduced salt concentration.https://www.mdpi.com/2076-3417/15/9/4727high-pressure processingpangasius minced musclereduced saltFourier-transform infrared spectroscopygelation |
| spellingShingle | Binh Q. Truong Roman Buckow Kha N. H. Nguyen Linh T. Nguyen Tuan N. A. Huynh Van Chuyen Hoang High-Pressure Processing of Reduced Salt Pangasius Catfish (<i>Pangasianodon hypophthalmus</i>) Minced Muscle: The Effects on Selected Quality Properties of Its Gels Applied Sciences high-pressure processing pangasius minced muscle reduced salt Fourier-transform infrared spectroscopy gelation |
| title | High-Pressure Processing of Reduced Salt Pangasius Catfish (<i>Pangasianodon hypophthalmus</i>) Minced Muscle: The Effects on Selected Quality Properties of Its Gels |
| title_full | High-Pressure Processing of Reduced Salt Pangasius Catfish (<i>Pangasianodon hypophthalmus</i>) Minced Muscle: The Effects on Selected Quality Properties of Its Gels |
| title_fullStr | High-Pressure Processing of Reduced Salt Pangasius Catfish (<i>Pangasianodon hypophthalmus</i>) Minced Muscle: The Effects on Selected Quality Properties of Its Gels |
| title_full_unstemmed | High-Pressure Processing of Reduced Salt Pangasius Catfish (<i>Pangasianodon hypophthalmus</i>) Minced Muscle: The Effects on Selected Quality Properties of Its Gels |
| title_short | High-Pressure Processing of Reduced Salt Pangasius Catfish (<i>Pangasianodon hypophthalmus</i>) Minced Muscle: The Effects on Selected Quality Properties of Its Gels |
| title_sort | high pressure processing of reduced salt pangasius catfish i pangasianodon hypophthalmus i minced muscle the effects on selected quality properties of its gels |
| topic | high-pressure processing pangasius minced muscle reduced salt Fourier-transform infrared spectroscopy gelation |
| url | https://www.mdpi.com/2076-3417/15/9/4727 |
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