https://ogma.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:34456 -1 and 20g kg^-1 added is gelled by different combinations of pressurisation (300, 400 and 500 MPa at 4°C for 10min), cooking (0.1 MPa, 90°C for 30min) and setting (0.1 MPa, 50°C for 2h) to improve mechanical properties of barramundi gels and reduce salt added to barramundi gels. Results: At the low salt concentration of 10g kg^-1 , pressurisation prior to cooking (P-C) treatment induced barramundi gels with comparable mechanical properties and water-holding capacity to those of conventional heat induced (HI) gels with 20g kg^-1 added salt. At salt concentration of 20g kg^-1, pressurisation prior to setting (P-S) and P-C gels exhibited higher mechanical properties and water-holding capacity as compared to HI gels. Scanning electron microscopy images showed a smooth and dense microstructure of P-C and P-S gels whereas the microstructure of HI gels is rough and less compact. Conclusions: P-C treatment can reduce salt concentration added to barramundi gels to 10g kg^-1. P-S and P-C treatment can result in higher mechanical and functional properties of barramundi gels at conventional salt concentration (20g kg^-1) as compared to HI gels.]]> Wed 13 Mar 2019 13:19:22 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:49048 Wed 03 May 2023 15:40:20 AEST ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:24005 Sat 24 Mar 2018 07:16:42 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:24936 Sat 24 Mar 2018 07:14:20 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:54114 Mon 05 Feb 2024 10:03:03 AEDT ]]> https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:34626 Fri 05 Apr 2019 11:33:24 AEDT ]]>