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

European Food Research and Technology

Volumn 230, Issue 6, 2010, Pages 925-934

  Ortea, Ignacio ^a   Rodríguez, Alicia ^b   Tabilo Munizaga, Gipsy ^c   Pérez Won, Mario ^d   Aubourg, Santiago P ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^b UNIVERSITY OF CHILE   (Chile)

^c UNIVERSIDAD DEL BÍO BÍO   (Chile)

^d DEPARTAMENTO DE BIOLOGÍA   (Chile)

Author keywords

Aggregation; Chilled salmon; High pressure; Hydrolysis; Lipids; Nucleotides; Proteins

Indexed keywords

AGGREGATION; CHEMICAL CONSTITUENTS; CHILLED SALMON; CHILLED STORAGE; COHO SALMON; FARMED SALMON; FREE FATTY ACID; HIGH PRESSURE; HIGH-PRESSURE TREATMENT; INHIBITORY EFFECT; K-VALUES; MICROBIAL ACTIVITIES; ONCORHYNCHUS KISUTCH; PROTEIN FRACTIONS; SARCOPLASMIC PROTEIN; SDS-PAGE ANALYSIS; TANDEM MASS SPECTROMETRY;

FATTY ACIDS; FLOOD CONTROL; HYDRAULICS; HYDRODYNAMICS; HYDROLYSIS; LIPIDS; MASS SPECTROMETRY; NUCLEOTIDES; PRESSURE EFFECTS;

PROTEINS;

ONCORHYNCHUS KISUTCH;

EID: 77950538641     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1239-1     Document Type: Article

References (45)

1. Piclet G (1987) Cah Nutr Diét 22: 317-335.
2. Simopoulos A (1997) Nutritional aspects of fish. In: Luten J, Börrensen T, Oehlenschläger J (eds) Seafood from producer to consumer, integrated approach to quality. Elsevier Science, London, pp 589-607.
3. Pigott G, Tucker B (1990) Seafood: effects of technology on nutrition. Marcel Dekker Inc, New York, pp 66-84.
4. Ashie I, Smith J, Simpson B (1996) Crit Rev Food Sci Nutr 36: 87-121.
5. Olafsdóttir G, Martinsdóttir E, Oehlenschläger J, Dalgaard P, Jensen B, Undeland I, Mackie I, Henehan G, Nielsen J, Nilsen H (1997) Trends Food Sci Technol 8: 258-265.
6. Whittle K, Hardy R, Hobbs G (1990) Chilled fish and fishery products. In: Gormley T (ed) Chilled foods: the state of the art. Elsevier Applied Science, New York, pp 87-116.
7. Kraus L (1992) Refrigerated sea water treatment of herring and mackerel for human consumption. In: Burt J, Hardy R, Whittle K (eds) Pelagic fish. The resource and its exploitation. Fishing News Books, Aberdeen, pp 73-81.
8. Piñeiro C, Barros-Velázquez J, Aubourg S (2004) Trends Food Sci Technol 15: 575-582.
9. Hwang K, Regenstein J (1995) J Aquat Food Prod Technol 4: 19-30.
10. Ohshima T, Ushio H, Koizumi C (1993) Trends Food Sci Technol 4: 370-375.
11. Murchie L, Cruz-Romero M, Kerry J, Linton M, Patterson M, Smiddy M, Kelly A (2005) Innov Food Sci Emerg Technol 6: 257-270.
12. Yagiz Y, Kristinsson H, Balaban M, Welt B, Ralat M, Marshall M (2009) Food Chem 116: 828-835.
13. Angsupanich K, Ledward D (1988) Food Chem 63: 39-50.
14. Ashie I, Simpson B (1996) Food Res Int 29: 569-575.
15. Hurtado J, Montero P, Borderías AJ (2001) J Food Sci 66: 400-406.
16. FAO Inform (2007) Fishery statistics. In food and agriculture organization of the United Nations. FAO, Rome (Italy), Yearbook 2005, vol 100/2, p 73.
17. aA, Quitral V, Gómez J, Maier L, Wittig E (2005) Eur J Lipid Sci Technol 107: 411-417.
18. aA, Rodríguez A, Gómez J, Maier L, Vinagre J (2007) Food Chem 104: 369-375.
19. Chevalier D, Le Bail A, Ghoul M (2001) Food Res Int 34: 425-429.
20. Aubourg S, Tabilo-Munizaga G, Reyes J, Rodríguez A, Pérez-Won M (2010) Eur J Lipid Sci Technol (in press) (Ref: EJLT-2009-00173).
21. AOAC (1990) Official methods for analysis of the association of analytical chemistry (15th ed). In: Helrich K (ed) Association of Official Chemists, Inc., Arlington, pp 931-935.
22. Bligh E, Dyer W (1959) Can J Biochem Physiol 37: 911-917.
23. Lowry R, Tinsley I (1976) J Am Oil Chem Soc 53: 470-472.
24. Aubourg S, Piñeiro C, Gallardo J, Barros-Velázquez J (2005) Food Chem 90: 445-452.
25. Piñeiro C, Barros-Velázquez J, Pérez-Martín R, Martínez I, Jacobsen T, Rehbein H, Kündiger R, Mendes R, Ettienne M, Jerome M, Craig A, Mackie I, Jessen F (1999) Electrophoresis 20: 1425-1432.
26. Lemmli U (1970) Nature 227: 680-685.
27. Jensen ON, Wilm M, Shevchenko A, Mann M (1999) Sample preparation methods for mass spectrometric peptide mapping directly from 2-DE gels. In: Link AJ (ed) 2-D proteome analysis protocols. Humana Press, Totowa, pp 513-530.
28. Ortea I, Cañas B, Gallardo JM (2009) J Prot Res 8: 5356-5362.
29. Ohshima T, Nakagawa T, Koizumi C (1992) Effect of high pressure on the enzymatic degradation of phospholipids in fish muscle during storage. In: Bligh E (ed) Seafood science and technology. Fishing News Books, Oxford, pp 64-75.
30. Ramírez-Suárez J, Morrisey M (2006) Innov Food Sci Emerg Technol 7: 19-27.
31. Erikson U, Beyer A, Sigholt T (1997) J Food Sci 62: 43-47.
32. Boyle J, Lindsay R, Stuiber D (1991) J Food Sci 56: 1267-1270.
33. Shoji T, Saeki H (1989) Use of high pressure on food. In: Hayashi R (ed) High pressure science for foods. San-ei Publications, Kyoto, pp 75-87.
34. Ko W-C, Hsu K-C (2001) J Food Prot 64: 94-98.
35. Sikorski Z, Kolakowska A (1994) Changes in protein in frozen stored fish. In: Sikorski Z, Sun Pan B, Shahidi F (eds) Seafood proteins. Chapman and Hall, New York, pp 99-112.
36. Mackie I (1993) Food Rev Intern 9: 575-610.
37. Refsgaard H, Brockhoff P, Jensen B (2000) J Agric Food Chem 48: 1136-1140.
38. Sequeira-Muñoz A, Chevalier D, Le Bail A, Ramaswamy H, Simpson J (2006) Innov Food Sci Emerg Technol 7: 13-18.
39. He H, Adams R, Farkas D, Morrisey MT (2002) J Food Sci 67: 640-645.
40. Gómez-Estaca J, Montero P, Jiménez B, Gómez-Guillén MC (2007) Food Chem 105: 511-520.
41. Shoji T, Saeki H, Wakameda A, Nakamura M, Nonaka M (1990) Nippon Suisan Gakkaishi 56: 2069-2076.
42. Chéret R, Hernández-Andrés A, Delbarre-Ladrat C, de Lamballerie M, Vérrez-Bagnis V (2006) Eur Food Res Technol 222: 527-535.
43. Hsu K-C, Hwang J-S, Yu C-C, Jao C-L (2007) Food Chem 103: 560-564.
44. Papa I, Álvarez C, Vérrez-Bagnis V, Fleurence J, Benyamin Y (1996) J Sci Food Agr 72: 63-70.
45. Morzel M, Vérrez-Bagnis V, Arendt E, Fleurence J (2000) J Agr Food Chem 48: 239-244.