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| Cheret, Romuald; Chapleau, Nicolas; Delbarre Ladrat, Christine; Verrez-bagnis, Veronique; De Lamballerie, Marie. |
| High pressure is an innovative non-thermal food-preservation technology. We studied the effect of high-pressure treatment up-to 500 MPa for 5 min on physical characteristics of sea bass fillets after 0, 7, and 14 d of refrigerated storage.. Color results exhibited an increase of lightness and a slight change of hue, which might be imperceptible in cooked fish. High-pressure treatment induced a decrease of exudation and water-holding capacity Pressure treatment above 300 MPa provoked higher fish hardness after storage than in untreated sample, proving the ability of high pressure to improve textural, quality of chilled, stored fish fillet. These assessments were corroborated with microstructure observations. We showed that high-pressure treatment at 500 MPa... |
| Tipo: Text |
Palavras-chave: Preservation; Microstructure; Texture profile analysis; High pressure; Fish. |
| Ano: 2005 |
URL: http://archimer.ifremer.fr/doc/2005/publication-734.pdf |
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| Cheret, Romuald; Delbarre Ladrat, Christine; Verrez-bagnis, Veronique; De Lamballerie, Marie. |
| Calpains (calcium-activated neutral proteases) of sea bass (Dicentrarchus labrax L.) muscle may participate in the degradation of muscle tissue during postmortem storage. These enzymes are regulated by calpastatin, their endogenous specific inhibitor. The objective of this study was to evaluate the changes encountered by the calpain system during the postmortem storage of fish muscle after high-pressure treatment. From 100 MPa, high-pressure treatment of purified calpains results in a loss of their activity as well as in the dissociation of the heterodimeric form. In muscle, the high-pressure processing decreases the initial activity of calpain. This loss in activity may be due to an inactivation by a change of structure. Initial calpastatin activity is... |
| Tipo: Text |
Palavras-chave: Postmortem denaturation; High pressure; Fish; Calpain system. |
| Ano: 2007 |
URL: http://archimer.ifremer.fr/doc/2007/publication-2786.pdf |
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| Cheret, Romuald; Hernandez Andres, Aránzazu; Delbarre Ladrat, Christine; De Lamballerie, Marie; Verrez-bagnis, Veronique. |
| Contrary to other preservation methods like thermal treatments, high pressure can destroy microorganisms without affecting the nutritional quality, color, or food texture. The firm texture of fish flesh is an important quality parameter. During the refrigerated storage, the tissue becomes softer and the muscle is deteriorated by different proteases. The aim of this study was to study the modification of the fish muscle proteins after high-pressure treatment during the refrigerated storage and to evaluate the effect of high-pressure treatment level on the post-mortem protein changes and enzyme activities. The calpain activity decreased with the high-pressure treatment and evolved differently during the refrigerated storage, depending on the level of... |
| Tipo: Text |
Palavras-chave: Cathepsins; Calpains; Sarcoplasmic proteins; Myofibrillar proteins; Post mortem denaturation; High pressure; Fish. |
| Ano: 2006 |
URL: http://archimer.ifremer.fr/doc/2006/publication-1708.pdf |
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