Characterizing protein changes caused by application of high hydrostatic pressure on muscle food by means of DSC

Present research concentrated on high pressure assisted thawing of fish fillets from commercially important fish species such as ocean perch, saithe and herring. DSC (Perkin-Elmer DSC 7) has been used to follow the pressure-induced changes of proteins. Results of pressure assisted thawing are compared to those of conventional thawing in water at 10 degrees C and ambient pressure. The results obtained clearly demonstrate that changes in DSC curves become pronounced with advancing high pressure and are dependent on the species of fish.