Effect of High-Pressure-Freezing on Textural and Structural Quality of Frozen Agar Gel.

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  • Fuchigami M.
    Dept. of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University
  • Teramoto A.
    Dept. of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University

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  • Effect of High-Pressure-Freezing on Tex

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To detennine the effect of high-pressure-freezing on quality, agar gel was frozen at 100 - 700 MPa at ca. -20°C. After reduction to atmospheric pressure, gel was thawed. Texture and structure of gel frozen at 200-400 MPa improved compared to the gel frozen at 0. 1, 100, 600 and 700 MPa, but differed from the original gel. Gel was also thawed at high pressure, then pressure was reduced. Texture of gel frozen at 200-400 MPa was the same as the original gel. This suggested that phase transitions (ice VI→ice V→ice III→liquid →ice I) occurred during reduction of pressure at-20 °C. Thus high-pressure-freezing-thawing at 200-400 MPa was effective on the improvement in quality of frozen gel.

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