High‐Pressure‐Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure‐Time‐Temperature

Response surface methodology was used to determine how interactions of pressure (150–500 MPa), time (10–30 min) and temperature (0–75°C) affected gelling of sardine washed mince (2.5% NaCl) as compared with conventional heat processing at atmospheric pressure. The best conditions for optimum rheological parameters were pressure around 300 MPa, chilled temperature (< 10°C) and short processing times (10 min). Pressurizing considerably improved the rheological values of a mince which exhibited low gel‐forming ability under conventional heat treatment.