The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat

• Main Author: Edyta Malinowska-Pańczyk
• Format: Article
• Language: English
• Published: University of Zagreb 2017-01-01
• Series: Food Technology and Biotechnology
• Subjects: high pressure processing; subzero temperature; washed cod and salmon meat; gelation; properties of myofi brillar proteins
• Online Access: http://hrcak.srce.hr/file/275161

The objective of the present work is to examine the infl uence of pressure up to 193 MPa at subzero temperature (without freezing of water) on myofi brillar proteins of salmon and cod meat and on the properties of gels obtained from washed mince of these fi sh. The solubility of proteins from myofi brils of cod and salmon meat suspended in 100 mM KCl solution increased aft er treating the samples with pressure above 60 MPa. The results of SDS- -PAGE analysis showed that under these conditions two myosin light chains, tropomyosin and troponin T were released from myofi brils. The solubility of proteins in 0.9 M NaCl solution of washed fi sh meat aft er pressure treatment at 60 MPa and –5 °C decreased to about 80–90 % and at 193 MPa and –20 °C to 60 %. Pressurization of cod meat decreased only slightly the solubility of proteins in SDS and urea solution and the solubility of salmon meat was similar to that in the unpressurized sample. There were no diff erences in the electrophoretic patt ern of proteins from untreated and pressurized cod and salmon meat in the range of 60 to 193 MPa and –5 to –20 °C. The pressure treatment of washed salmon and cod meat at a temperature below 0 °C induced gelation; on the other hand, hardness of gels was lower by 28 and 26 %, respectively, than that of gels formed by heating. The salmon and cod gels pressurized at 193 MPa and –20 °C and then heated were much harder than only pressurized or heated gels.