Effects of pressure-shift freezing and pressure-assisted thawing on sea bass (Dicentrarchus labrax) quality.
Effects of pressure-shift freezing and/or pressure-assisted thawing on the quality of sea bass muscle were evaluated and compared with conventional (air-blast) frozen and thawed samples. Microstructural analysis showed a marked decrease of muscle cell damage for pressure-assisted frozen samples. According to differential scanning calorimetry (DSC), protein extractability, and SDS-PAGE results, high-pressure treatment (200 MPa) produced a partial denaturation with aggregation and insolubilization of the myosin, as well as alterations of the sarcoplasmic proteins. Only small differences between high-pressure processes (freezing or/and thawing) were registered. High-pressure-treated systems led to a decrease of water holding capacity but differences between high-pressure and conventional methods disappeared after cooking. Muscle color showed important alterations due to high-pressure treatments (increasing L* and b*).
Tironi
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ENITIAA, GEPEA (UMR CNRS 6144), BP 82225, 44322 Nantes Cedex 3, France.
LeBail
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de Lamballerie
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M
D000818:Animals; D001492:Bass / Q000502:physiology*; D002152:Calorimetry, Differential Scanning; D003258:Consumer Behavior; D015925:Cryopreservation; D029941:Fish Proteins / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005615:Freezing; D010860:Pigments, Biological / Q000032:analysis / Q000737:chemistry; D011312:Pressure; D017747:Seafood / Q000592:standards*; D013649:Taste; D013997:Time Factors
D029941:Fish Proteins; D010860:Pigments, Biological