Effect of high pressure treatment on the thermal gelation of sardine and Alaska pollack meat and myosin pastes.

Abstract

Effects of high pressure treatment on the thermal gelation and denaturation of sardine and Alaska pollack muscle proteins were examined. Fish flesh and myosin pates were produced from each of these spp. and were subjected to high pressure, 200 and 500 atm for sardines and 500 and 3000 atm for Alaska pollack, followed by heating at 40, 50, 60 and 70 degree C for 10, 20 or 40 min in the case of flesh paste and 5, 15 or 30 min for myosin. Jelly strength and thermal denaturation of actomyosin ATPases were measured. Pressure treatment increased thermal jelly strength of flesh and myosin pastes at all temp. tested. For sardine pastes (both types) increases were 1.3 to 1.6x at 200 or 500 atm and approx. 1.5x at 3000 atm for the Alaska pollack pastes. Thermal denaturation (30 degree C) of actomyosin Ca-ATPase was suppressed by pressure treatment (200 and 500 atm). Mg-ATPase was unaffected by the pressure treatments.