Abstract
The water holding capacity (WHC) and relationship between protein denaturation and WHC of sea bass skeletal muscle (SBSM) with high pressure (HP) treatment were investigated up to a pressure level of 600 MPa. The results showed that it had the lowest cooking loss (CL) at 200 MPa, and CL value decreased 20.9% compared with 0.1 MPa. Additionally, 400 MPa produced the highest water retention, and 0.1 MPa produced the lowest water retention by low field-nuclear magnetic resonance (LF-NMR). The WHC was related to protein denaturation. Examination of extracted proteins using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and protein solubility indicated that high pressure resulted in protein denaturation; the differential scanning calorimetry (DSC) curve showed the myosin peak reduced significantly at 400 MPa and was eliminated at 600 MPa, while the actin peak was eliminated at 300 MPa; morphology of sarcoplasmic proteins were sponge-like at 200 MPa, which was conducive to enhancing WHC.
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