Journal
FOOD CHEMISTRY
Volume 126, Issue 1, Pages 270-276Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.11.017
Keywords
Gilthead seabream; Flesh quality; Protein degradation; Harvesting stress; Differential scanning calorimetry
Funding
- Fundacao para a Ciencia e Tecnologia (FCT, Portugal) [PTDC/MAR/70858/2006, SFRH/BD/40886/2007, SFRH/BD/41392/2007, SFRH/BPD/20777/2004]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/41392/2007, SFRH/BD/40886/2007, SFRH/BPD/20777/2004, PTDC/MAR/70858/2006] Funding Source: FCT
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A trial was undertaken to evaluate Differential Scanning Calorimetry (DSC) as a fast analytical tool to differentiate gilthead seabream subjected to variable conditions of slaughter stress and post-mortem storage. Fish were subjected to different harvesting stress conditions: profound anaesthesia (PA, low stress) and net crowding (NC, high stress). Fish were slaughtered in an ice-salt water slurry, and subsequently stored on ice (7 days). Additional NC fish were frozen (-20 degrees C) and subjected to a freeze-thaw cycle. Dorsal muscle was assessed for cathepsins activity, liquid loss and DSC analysis. It is demonstrated that DSC analysis is capable of differentiating fresh, frozen and thawed-re-frozen fish, while liquid loss and cathepsin B activity are good markers to distinguish fresh from frozen fish. Harvesting stress had little effect on myosin and actin enthalpy transitions, as observed by DSC at 49 and 74 degrees C, respectively, but a lower Delta H actin/myosin ratio was found in PA fish, suggesting that intense exercise prior to slaughter promoted partial denaturation of muscle myosin. (C) 2010 Elsevier Ltd. All rights reserved.
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