Characterizing protein changes caused by application of high hydrostatic pressure on muscle food by means of DSC |
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| Authors: | R. Schubring |
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| Affiliation: | (1) Food Refrigeration and Computerised Food Technology Group, University College Dublin, National University of Ireland, Earlsfort Terrace, Dublin 2, Ireland; |
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| Abstract: | Present research concentrated on high pressure assisted thawing of fish fillets from commercially important fish species such as ocean perch, saithe and herring. DSC (Perkin-Elmer DSC 7) has been used to follow the pressure-induced changes of proteins. Results of pressure assisted thawing are compared to those of conventional thawing in water at 10°C and ambient pressure. The results obtained clearly demonstrate that changes in DSC curves become pronounced with advancing high pressure and are dependent on the species of fish. |
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