Gel-setting and gel-melting temperatures of aqueous gelatin solutions under high pressure measured by a hot-wire method

Abstract

The gel-setting and gel-melting temperatures of aqueous gelatin solutions (0.5 and 1.0 wt%) were measured by a steady state hot-wire method during treatment under high hydrostatic pressure up to 200 MPa. The high-pressure treatment caused both the gel-setting and gel-melting temperatures to increase with increasing pressure. The hot-wire method was proved to be effective for assessing the coagulation or gelation of food materials under pressurized conditions. © 1996, Taylor & Francis Group, LLC. All rights reserved.