Heat denaturation of proteins from atlantic salmon (salmo salar)

Abstract

Foods preserved by heat treatment have to meet several food safety. These criteria requirements are not easy to meet, as heat causes protein denaturation which is considered to be the one of the main reasons for quality changes in fish muscle. On the other hand consumers demand for fresh or fresh-like and minimally processed foods but also consider microbial safety and shelf life.

Denaturation of proteins in Atlantic salmon was studied by differential scanning calorimetry at a constant heating rate of 5 °C/min, for five different heating time with the range temperature 26-72 °C and gave four proteins denaturation peaks. The denaturation enthalpy is decreasing with increasing temperature and the time required for denaturation of all proteins is decreasing with increasing processing temperature.

Cook loss and loss in water holding capacity explained by denaturation of the proteins and it was shown that the protein denaturation occur in a lower temperature range (30-60 °C) when salmon is heated. At 50 °C, cook loss is maximized while at the same time WHC is minimized and myosin protein of salmon is in the process of denaturation.