Journal
JOURNAL OF FOOD ENGINEERING
Volume 96, Issue 2, Pages 192-198Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2009.07.013
Keywords
High pressure treatment; Sea bream; Stress relaxation test; Water holding capacity; Immunoblotting; Desmin
Categories
Funding
- Sardegna Ricerche
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Sea Bream muscle tissue was subjected to different high pressure treatments, and theological changes were monitored during storage by means of the stress relaxation test. The best fit was obtained by application of the three term Maxwell exponential model, followed by the Nussinovich model. The application of 300 and 400 MPa pressures appeared to enable preservation of elasticity and stiffness of fish muscle during storage, compared to untreated samples. On the contrary, samples treated at 200 MPa underwent a decrease in elasticity during storage. The water holding capacity of dorsal muscle was also assessed, and it was found to decrease with increasing pressures. Immunoblot studies performed on the main structural proteins revealed that a pronounced time-dependent degradation of desmin, observed in untreated samples, could be prevented by treatment at 400 MPa. Taken together, our results strongly suggest that high pressure treatments inactivate degrading enzymes acting on proteins that are related to tissue integrity preservation, texture quality, and water holding capacity. (C) 2009 Elsevier Ltd. All rights reserved.
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