Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar)
International audience High pressure (HP) is a non-thermal treatment that is generally used to reduce the microbiological contamination of food products, such as Atlantic salmon (Salmo salar). However, HP is known to alter the stability of proteins and can therefore affect the quality of salmon fles...
Published in: | Food Chemistry |
---|---|
Main Authors: | , , , , , |
Other Authors: | , , , , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
HAL CCSD
2022
|
Subjects: | |
Online Access: | https://hal.inrae.fr/hal-03352818 https://hal.inrae.fr/hal-03352818/document https://hal.inrae.fr/hal-03352818/file/S0308814621017271.pdf https://doi.org/10.1016/j.foodchem.2021.130721 |
id |
ftunivnantes:oai:HAL:hal-03352818v1 |
---|---|
record_format |
openpolar |
spelling |
ftunivnantes:oai:HAL:hal-03352818v1 2024-09-15T17:56:04+00:00 Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar) Renaud, Camille de Lamballerie, Marie Guyon, Claire Astruc, Thierry Venien, Annie Pottier, Laurence École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS) Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA) École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-IMT Atlantique (IMT Atlantique) Institut Mines-Télécom Paris (IMT)-Institut Mines-Télécom Paris (IMT)-Nantes université - UFR des Sciences et des Techniques (Nantes univ - UFR ST) Nantes Université - pôle Sciences et technologie Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ)-Nantes Université - pôle Sciences et technologie Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ)-Nantes Université - Institut Universitaire de Technologie Saint-Nazaire (Nantes Univ - IUT Saint-Nazaire) Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ) Qualité des Produits Animaux (QuaPA) Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) 2022-01 https://hal.inrae.fr/hal-03352818 https://hal.inrae.fr/hal-03352818/document https://hal.inrae.fr/hal-03352818/file/S0308814621017271.pdf https://doi.org/10.1016/j.foodchem.2021.130721 en eng HAL CCSD Elsevier info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2021.130721 hal-03352818 https://hal.inrae.fr/hal-03352818 https://hal.inrae.fr/hal-03352818/document https://hal.inrae.fr/hal-03352818/file/S0308814621017271.pdf doi:10.1016/j.foodchem.2021.130721 PII: S0308-8146(21)01727-1 http://creativecommons.org/licenses/by-nc/ info:eu-repo/semantics/OpenAccess ISSN: 0308-8146 EISSN: 1873-7072 Food Chemistry https://hal.inrae.fr/hal-03352818 Food Chemistry, 2022, 367, pp.130721. ⟨10.1016/j.foodchem.2021.130721⟩ High pressure Infrared microspectroscopy Protein secondary structure Muscle structure Salmon Histology [SDV]Life Sciences [q-bio] info:eu-repo/semantics/article Journal articles 2022 ftunivnantes https://doi.org/10.1016/j.foodchem.2021.130721 2024-08-30T00:07:24Z International audience High pressure (HP) is a non-thermal treatment that is generally used to reduce the microbiological contamination of food products, such as Atlantic salmon (Salmo salar). However, HP is known to alter the stability of proteins and can therefore affect the quality of salmon flesh. In this study, the effects of HP treatment for 5 min at 200, 400 and 600 MPa on the structure of Atlantic salmon were investigated. Transversal histological sections revealed a decrease in the fibre size from 200 MPa associated with an expansion of the extracellular spaces. Connective tissue was found to be modified from 400 MPa, resulting in an increase in its surface area. Fourier transform infrared (FT-IR) microspectroscopy revealed a reduction in the α-helix content and an increase in the aggregated β-sheet structure content with increasing pressure, reflecting a change in the secondary structure of proteins from 200 MPa. Article in Journal/Newspaper Atlantic salmon Salmo salar Université de Nantes: HAL-UNIV-NANTES Food Chemistry 367 130721 |
institution |
Open Polar |
collection |
Université de Nantes: HAL-UNIV-NANTES |
op_collection_id |
ftunivnantes |
language |
English |
topic |
High pressure Infrared microspectroscopy Protein secondary structure Muscle structure Salmon Histology [SDV]Life Sciences [q-bio] |
spellingShingle |
High pressure Infrared microspectroscopy Protein secondary structure Muscle structure Salmon Histology [SDV]Life Sciences [q-bio] Renaud, Camille de Lamballerie, Marie Guyon, Claire Astruc, Thierry Venien, Annie Pottier, Laurence Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar) |
topic_facet |
High pressure Infrared microspectroscopy Protein secondary structure Muscle structure Salmon Histology [SDV]Life Sciences [q-bio] |
description |
International audience High pressure (HP) is a non-thermal treatment that is generally used to reduce the microbiological contamination of food products, such as Atlantic salmon (Salmo salar). However, HP is known to alter the stability of proteins and can therefore affect the quality of salmon flesh. In this study, the effects of HP treatment for 5 min at 200, 400 and 600 MPa on the structure of Atlantic salmon were investigated. Transversal histological sections revealed a decrease in the fibre size from 200 MPa associated with an expansion of the extracellular spaces. Connective tissue was found to be modified from 400 MPa, resulting in an increase in its surface area. Fourier transform infrared (FT-IR) microspectroscopy revealed a reduction in the α-helix content and an increase in the aggregated β-sheet structure content with increasing pressure, reflecting a change in the secondary structure of proteins from 200 MPa. |
author2 |
École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS) Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA) École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-IMT Atlantique (IMT Atlantique) Institut Mines-Télécom Paris (IMT)-Institut Mines-Télécom Paris (IMT)-Nantes université - UFR des Sciences et des Techniques (Nantes univ - UFR ST) Nantes Université - pôle Sciences et technologie Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ)-Nantes Université - pôle Sciences et technologie Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ)-Nantes Université - Institut Universitaire de Technologie Saint-Nazaire (Nantes Univ - IUT Saint-Nazaire) Nantes Université (Nantes Univ)-Nantes Université (Nantes Univ) Qualité des Produits Animaux (QuaPA) Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
format |
Article in Journal/Newspaper |
author |
Renaud, Camille de Lamballerie, Marie Guyon, Claire Astruc, Thierry Venien, Annie Pottier, Laurence |
author_facet |
Renaud, Camille de Lamballerie, Marie Guyon, Claire Astruc, Thierry Venien, Annie Pottier, Laurence |
author_sort |
Renaud, Camille |
title |
Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar) |
title_short |
Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar) |
title_full |
Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar) |
title_fullStr |
Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar) |
title_full_unstemmed |
Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar) |
title_sort |
effects of high-pressure treatment on the muscle structure of salmon (salmo salar) |
publisher |
HAL CCSD |
publishDate |
2022 |
url |
https://hal.inrae.fr/hal-03352818 https://hal.inrae.fr/hal-03352818/document https://hal.inrae.fr/hal-03352818/file/S0308814621017271.pdf https://doi.org/10.1016/j.foodchem.2021.130721 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
ISSN: 0308-8146 EISSN: 1873-7072 Food Chemistry https://hal.inrae.fr/hal-03352818 Food Chemistry, 2022, 367, pp.130721. ⟨10.1016/j.foodchem.2021.130721⟩ |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2021.130721 hal-03352818 https://hal.inrae.fr/hal-03352818 https://hal.inrae.fr/hal-03352818/document https://hal.inrae.fr/hal-03352818/file/S0308814621017271.pdf doi:10.1016/j.foodchem.2021.130721 PII: S0308-8146(21)01727-1 |
op_rights |
http://creativecommons.org/licenses/by-nc/ info:eu-repo/semantics/OpenAccess |
op_doi |
https://doi.org/10.1016/j.foodchem.2021.130721 |
container_title |
Food Chemistry |
container_volume |
367 |
container_start_page |
130721 |
_version_ |
1810432281315115008 |