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Effect of hydrostatic high pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle

AuthorsOrtea, Ignacio ; Rodríguez, Alicia; Tabilo-Munizaga, Gipsy; Pérez-Won, Mario; Aubourg, Santiago P.
KeywordsChilled salmon
High pressure
Issue Date2010
CitationEuropean Food Research and Technology 230: 925-934 (2010)
AbstractThe effect of a previous hydrostatic high pressure (HHP) treatment on hydrolysis, breakdown and aggregation events in chemical constituents of chilled farmed coho salmon (Oncorhynchus kisutch) was studied. Three different HHP conditions were applied (135 MPa-30 s; 170 MPa-30 s; 200 MPa-30 s; treatments T-1, T-2 and T-3, respectively) and compared to untreated fish for a 20 day-chilled storage. Nucleotide degradation was important during the chilled storage in all kinds of samples; however, the K value did not afford differences related to previous pressure applied. HHP treatment led to an increased free fatty acid (FFA) formation (day 0 values); contrary, an inhibitory effect on FFA formation could be observed at the end of the storage (15-20 days) in T-3 treated fish as a result of microbial activity inhibition. A marked decrease in sarcoplasmic protein content was evident in samples corresponding to T-2 and T-3 treatments; the SDS-PAGE analysis of such protein fraction showed a partial loss of a band corresponding to 29 kDa. This band was excised, digested with trypsin, analysed by tandem mass spectrometry and identified as phosphoglycerate mutase
Description5 figuras
Publisher version (URL)http://dx.doi.org/10.1007/s00217-010-1239-1
Appears in Collections:(IIM) Artículos
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