title: Hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoked Atlantic salmon (Salmo salar L.) flesh.
abstract: A simple HPLC method is presented to quantify the low concentration of hydroxylysyl pyridinoline (PYD) cross-links in Atlantic salmon (Salmo salar L.) muscle. The method involved the extraction of tissue with NaOH prior to hydrolysis, which greatly reduced the amount of protein to be hydrolyzed and made downstream operations easier and more reproducible. The concentration of PYD was 426 pmol g(-)(1) dry mass muscle in post-rigor muscle stored at 0 degrees C and sampled 3 d after death. Hydroxproline (HYP) concentration was determined following NaOH extraction as a measure of collagen content. In post-rigor samples, the alkaline-insoluble HYP fraction comprised 18.3% of the total HYP. Scanning electron microscopy revealed shrinkage of muscle fibers and a retraction of the connective tissue matrix in smoked salmon. PYD concentration was relatively resistant to processing to the smoked product, decreasing by around 11.7%, as compared to a 22.2% decrease in HYP. There was a positive correlation between PYD concentration and the firmness of post-rigor muscle samples as measured by an instrumental texture analyzer, explaining 25% of the total variation. A weaker but still significant correlation was found between PYD concentration and firmness in the smoked product. There was no relationship between fillet firmness and total collagen concentration, although the correlation with HYP in the alkaline-insoluble fraction was significant at the 6% level (P = 0.057). Our results indicate that only 1-3% of collagen molecules are linked by nonreducible mature cross-links in harvest size farmed Atlantic salmon and that PYD concentration is an important raw material characteristic for flesh quality.
authors.affiliation: Fish Muscle Research Group, Gatty Marine Laboratory, School of Biology, University of St. Andrews, Fife, Scotland, KY16 8LB, United Kingdom.
authors.forename: Xuejun
authors.initials: X
authors.lastname: Li
authors.forename: Ralph
authors.initials: R
authors.lastname: Bickerdike
authors.forename: Emma
authors.initials: E
authors.lastname: Lindsay
authors.forename: Patrick
authors.initials: P
authors.lastname: Campbell
authors.forename: David
authors.initials: D
authors.lastname: Nickell
authors.forename: Alastair
authors.initials: A
authors.lastname: Dingwall
authors.forename: Ian A
authors.initials: IA
authors.lastname: Johnston
mesh_terms: D000596:Amino Acids / Q000032:analysis* / Q000737:chemistry; D000818:Animals; D003094:Collagen / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D008460:Meat / Q000032:analysis*; D008855:Microscopy, Electron, Scanning; D009132:Muscles / Q000737:chemistry / Q000648:ultrastructure; D012474:Salmon; D012677:Sensation; D012906:Smoke
chemical_list: D000596:Amino Acids; D012906:Smoke; C015484:pyridinoline; D003094:Collagen