Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar)

被引：14

作者：

Renaud, Camille ^{[1
]}

de Lamballerie, Marie ^{[1
]}

Guyon, Claire ^{[1
]}

Astruc, Thierry ^{[2
]}

Venien, Annie ^{[2
]}

Pottier, Laurence ^{[1
]}

机构：

[1] ONIRIS, Food Proc Engn, CS 82225, UMR CNRS 6144 GEPEA, F-44322 Nantes 3, France

[2] INRAe Clermont Ferrand Theix, UR370 QuaPA, F-63122 St Genes Champanelle, France

来源：

FOOD CHEMISTRY | 2022年 / 367卷

关键词：

High pressure; Salmon; Histology; Infrared microspectroscopy; Protein secondary structure; Muscle structure; COD GADUS-MORHUA; PHYSICAL CHANGES; QUALITY; PROTEINS; MICROSTRUCTURE; FOODS;

D O I：

10.1016/j.foodchem.2021.130721

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

High pressure (HP) is a non-thermal treatment that is generally used to reduce the microbiological contamination of food products, such as Atlantic salmon (Salmo salar). However, HP is known to alter the stability of proteins and can therefore affect the quality of salmon flesh. In this study, the effects of HP treatment for 5 min at 200, 400 and 600 MPa on the structure of Atlantic salmon were investigated. Transversal histological sections revealed a decrease in the fibre size from 200 MPa associated with an expansion of the extracellular spaces. Connective tissue was found to be modified from 400 MPa, resulting in an increase in its surface area. Fourier transform infrared (FT-IR) microspectroscopy revealed a reduction in the alpha-helix content and an increase in the aggregated beta-sheet structure content with increasing pressure, reflecting a change in the secondary structure of proteins from 200 MPa.

引用

页数：9

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