Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin-lignin film

Abstract

Salmon muscle is considerably affected by cooking with the resulting loss of its appealing red colour. The combined use of high pressure with fish gelatin-lignin film is proposed as an alternative to the more aggressive thermal processing procedures, with the aim of improving the appearance and overall quality of salmon fillets in ready-to-eat or semi-prepared dishes. The effects of high pressure processing (300. MPa, 10. min, 5 °C or 40 °C) and conventional heating (90 °C, 10. min) were evaluated in terms of colour changes, protein denaturation, as well as protein and lipid oxidation, by comparison with raw muscle. The stability of the processed products was assessed by monitoring changes in microbial growth and total volatile basic nitrogen and thiobarbituric acid reactive substances during 23. days of chilled storage. Fourier transform infrared spectroscopy (FTIR), apparent viscosity and dynamic oscillatory studies revealed notable differences in the overall degree and nature of protein aggregation between high pressure and heating treatments, especially when performed at 5 °C instead of 40 °C. SDS-PAGE of the protein fraction solubilised in 0.8. M NaCl showed MHC and α-actinin to be the main myofibrillar proteins denatured by high pressure processing at 40 °C, while actin was more denatured when pressurised at 5 °C. The film attenuated colour changes associated with high pressure treatment, especially at 5 °C, where redness was more preserved without jeopardising the appearance of a ready-to-eat product. High pressure processing at 5 °C in combination with gelatin-lignin film was found to improve protein quality of salmon fillets. The film reduced the levels of carbonyl groups formed immediately after processing, and prevented lipid oxidation from taking place at advanced stages of chilled storage. However, the effect on microbial growth was negligible, since total counts were similar for muscle with or without the film. © 2010 Elsevier Ltd.