Pressure-induced gel properties of fish mince with ionic and non-ionic gums added

Various non-ionic gums (locust bean and guar) and anionic gums (xanthan and carboxymethylcellulose) were added to blue whiting mince and subjected to gelling treatments in different combinations of pressure–time–temperature in order to determine their behaviour in mince gel. The treatment of gelation induced more drastic effects that the kind of gums added in the fish mince. Heat treatment at atmospheric pressure generally originated higher adhesiveness and yellowness (b*). High pressure at cold temperatures induced the highest cohesiveness and breaking deformation (except with xanthan) and the lowest elasticity, and high pressure at moderate heating generally produced the lowest hardness. The organization of the gum generally differed according to the treatment: filamentous structures forming under pressure and aggregates forming with heat (except xanthan). Water holding capacity increased under pressure in gels containing ionic gums. Overall, the combination of hydrocolloid and gelling treatment appeared to offer increased technological possibilities in that it produced a wider range of rheological characteristics, water holding capacity and colour in the gelled product.