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Related Experiment Videos

High pressure processing effects on fish proteins

T C Lanier1

  • 1Food Science Department, North Carolina State University, Raleigh 27695-7624, USA.

Advances in Experimental Medicine and Biology
|May 23, 1998
PubMed
Summary
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High pressure processing creates strong surimi gels by enabling disulfide bonding and transglutaminase activity. This method also aids in freezing and thawing fish, but requires carbohydrate infusion for protein protection.

Area of Science:

  • Food Science
  • Biochemistry
  • Materials Science

Background:

  • Surimi gelation under high pressure (HP) is primarily attributed to hydrophobic interactions.
  • The role of disulfide bonding and endogenous enzymes in HP-induced gelation requires further investigation.

Purpose of the Study:

  • To investigate the mechanisms of surimi gelation under high pressure.
  • To evaluate the impact of endogenous transglutaminase (TGase) activity on HP-processed surimi.
  • To explore the effects of HP on fish muscle during freezing/thawing and potential protective strategies.

Main Methods:

  • High pressure processing (near 300 MPa) of surimi pastes.
  • Analysis of protein denaturation and gelation, including disulfide bond formation.
  • Assessment of endogenous transglutaminase (TGase) activity post-pressure treatment.

Related Experiment Videos

  • Evaluation of HP-assisted freezing/thawing and the effect of carbohydrate infusion.

    • Main Results:

    • HP-induced surimi gels exhibit significant disulfide bonding, in addition to hydrophobic interactions.
    • Endogenous TGase survives HP treatment and contributes to enhanced gel strength upon subsequent setting.
    • HP accelerates freezing/thawing and reduces ice crystal damage, but can destabilize proteins.
    • Carbohydrate infusion provides baroprotection and cryoprotection to muscle proteins.

    Conclusions:

    • Disulfide bonding and TGase activity are crucial mechanisms in high pressure-induced surimi gelation.
    • HP-assisted freezing/thawing offers benefits but necessitates protein protection strategies like carbohydrate infusion.
    • HP is not effective for inactivating proteolytic enzymes that degrade fish quality.