Abstract
In this study, comprehensive analysis was performed to evaluate the impact of high hydrostatic pressure (HHP) and traditional thermal processing methods (baking and steaming) on cod proteins. Results showed that HHP, but not baking or steaming, was able to increase the content of soluble protein nitrogen (1.42-fold), compared with control. Total peptide contents of HHP-treated samples were also significantly higher than baked and steamed ones. In addition, protein oxidation was greatly increased after baking (1.56-fold) and steaming (1.97-fold), whereas HHP did not exhibit any appreciable effect. Furthermore, the allergenicity of cod was significantly reduced after HHP as reflected by the attenuated IgE and IgG-binding capacities (67–84% relative to control), while baking and steaming resulted in higher allergenicity. This study strongly supports the potential of HHP for reducing allergenicity, avoiding protein oxidation, and improving digestibility of cod and other protein-rich foods susceptible to quality deterioration during thermal processing.
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