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Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment

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Title: Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment
Authors: Campus, Marco campus@portocontericerche.it, Addis, Maria Filippa1, Cappuccinelli, Roberto1, Porcu, Maria Cristina1, Pretti, Luca1, Tedde, Vittorio1, Secchi, Nicola1, Stara, Giuseppe1, Roggio, Tonina1
Source: Journal of Food Engineering. Jan2010, Vol. 96 Issue 2, p192-198. 7p.
Subjects: Physiological stress, Structural analysis (Science), Muscles, Sparus aurata, High pressure (Science), Rheology, Maxwell equations, Moisture content of food, Immunoblotting
Abstract: Abstract: Sea Bream muscle tissue was subjected to different high pressure treatments, and rheological changes were monitored during storage by means of the stress relaxation test. The best fit was obtained by application of the three term Maxwell exponential model, followed by the Nussinovich model. The application of 300 and 400MPa pressures appeared to enable preservation of elasticity and stiffness of fish muscle during storage, compared to untreated samples. On the contrary, samples treated at 200MPa underwent a decrease in elasticity during storage. The water holding capacity of dorsal muscle was also assessed, and it was found to decrease with increasing pressures. Immunoblot studies performed on the main structural proteins revealed that a pronounced time-dependent degradation of desmin, observed in untreated samples, could be prevented by treatment at 400MPa. Taken together, our results strongly suggest that high pressure treatments inactivate degrading enzymes acting on proteins that are related to tissue integrity preservation, texture quality, and water holding capacity. [Copyright &y& Elsevier]
Copyright of Journal of Food Engineering is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 44488332
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PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment
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  Data: <searchLink fieldCode="AR" term="%22Campus%2C+Marco%22">Campus, Marco</searchLink><i> campus@portocontericerche.it</i><br /><searchLink fieldCode="AR" term="%22Addis%2C+Maria+Filippa%22">Addis, Maria Filippa</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Cappuccinelli%2C+Roberto%22">Cappuccinelli, Roberto</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Porcu%2C+Maria+Cristina%22">Porcu, Maria Cristina</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Pretti%2C+Luca%22">Pretti, Luca</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Tedde%2C+Vittorio%22">Tedde, Vittorio</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Secchi%2C+Nicola%22">Secchi, Nicola</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Stara%2C+Giuseppe%22">Stara, Giuseppe</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Roggio%2C+Tonina%22">Roggio, Tonina</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Engineering%22">Journal of Food Engineering</searchLink>. Jan2010, Vol. 96 Issue 2, p192-198. 7p.
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  Data: <searchLink fieldCode="DE" term="%22Physiological+stress%22">Physiological stress</searchLink><br /><searchLink fieldCode="DE" term="%22Structural+analysis+%28Science%29%22">Structural analysis (Science)</searchLink><br /><searchLink fieldCode="DE" term="%22Muscles%22">Muscles</searchLink><br /><searchLink fieldCode="DE" term="%22Sparus+aurata%22">Sparus aurata</searchLink><br /><searchLink fieldCode="DE" term="%22High+pressure+%28Science%29%22">High pressure (Science)</searchLink><br /><searchLink fieldCode="DE" term="%22Rheology%22">Rheology</searchLink><br /><searchLink fieldCode="DE" term="%22Maxwell+equations%22">Maxwell equations</searchLink><br /><searchLink fieldCode="DE" term="%22Moisture+content+of+food%22">Moisture content of food</searchLink><br /><searchLink fieldCode="DE" term="%22Immunoblotting%22">Immunoblotting</searchLink>
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  Data: Abstract: Sea Bream muscle tissue was subjected to different high pressure treatments, and rheological changes were monitored during storage by means of the stress relaxation test. The best fit was obtained by application of the three term Maxwell exponential model, followed by the Nussinovich model. The application of 300 and 400MPa pressures appeared to enable preservation of elasticity and stiffness of fish muscle during storage, compared to untreated samples. On the contrary, samples treated at 200MPa underwent a decrease in elasticity during storage. The water holding capacity of dorsal muscle was also assessed, and it was found to decrease with increasing pressures. Immunoblot studies performed on the main structural proteins revealed that a pronounced time-dependent degradation of desmin, observed in untreated samples, could be prevented by treatment at 400MPa. Taken together, our results strongly suggest that high pressure treatments inactivate degrading enzymes acting on proteins that are related to tissue integrity preservation, texture quality, and water holding capacity. [Copyright &y& Elsevier]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Engineering is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1016/j.jfoodeng.2009.07.013
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        Text: English
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        PageCount: 7
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      – SubjectFull: Muscles
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      – SubjectFull: Moisture content of food
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      – SubjectFull: Immunoblotting
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              Text: Jan2010
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