Effect of a new vacuum leaching technology on the textural characteristics of sardine mince
1997
Mendes, R. | Gomez-Guillen, C. | Montero, P.
In order to determine the effect of the vacuum level and leaching time used during the washing process on the gelation characteristics and water-holding capacity (WHC) of sardine mince, a Response Surface Metholology was used. Theuse of the vacuum leaching for short time periods was highly efficient and produced a 50% decrease in the fat content of the washed mince. The leaching under atmospheric pressure produced minces characterised by a low water content and high residual fatcontent. The minces WHC was shown to be conditioned exclusively by the vacuum pressure produced during stirring, with the lowest WHC results corresponding to the highest fat contents in the minces, which result from the leaching at atmospheric pressure.The determination of gel strenght showed that the highest values are obtained with intermediate values of air pressure, and correspond to minces with high protein contents. Harder gels were also obtained with intermediate levels of vacuum. In general, the gels tended to be more cohesive when medium levels of vacuum are used for short periods or low vacuum levels for longer periods. Hardness, as well as gel strength and breaking force, presented a behaviour that followed the evolution of the protein content in the mince, i.e. higher values were measured at higher protein contents.
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