The objective of the present work is to examine the influence of pressure up to 193 MPa at subzero temperature (without freezing of water) on myofibrillar proteins of salmon and cod meat and on the properties of gels obtained from washed mince of these fish. The solubility of proteins from myofibrils of cod and salmon meat suspended in 100 mM KCl solution increased after treating the samples with pressure above 60 MPa. The results of SDS- -PAGE analysis showed that under these conditions two myosin light chains, tropomyosin and troponin T were released from myofibrils. The solubility of proteins in 0.9 M NaCl solution of washed fish meat after pressure treatment at 60 MPa and -5 °C decreased to about 80-90% and at 193 MPa and -20 °C to 60%. Pressurization of cod meat decreased only slightly the solubility of proteins in SDS and urea solution and the solubility of salmon meat was similar to that in the unpressurized sample. There were no differences in the electrophoretic pattern of proteins from untreated and pressurized cod and salmon meat in the range of 60 to 193 MPa and -5 to -20 °C. The pressure treatment of washed salmon and cod meat at a temperature below 0 °C induced gelation; on the other hand, hardness of gels was lower by 28 and 26%, respectively, than that of gels formed by heating. The salmon and cod gels pressurized at 193 MPa and -20 °C and then heated were much harder than only pressurized or heated gels.

中文翻译：

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高压和零度以下温度对鳕鱼和鲑鱼肉洗净胶凝的影响。

本工作的目的是研究零以下温度（不冻结水）下高达193 MPa的压力对鲑鱼和鳕鱼肉的肌原纤维蛋白以及从这些鱼的切碎肉得到的凝胶特性的影响。在高于60 MPa的压力下处理样品后，鳕鱼和鲑鱼肉的肌原纤维中悬浮于100 mM KCl溶液中的蛋白质的溶解度增加。SDS--PAGE分析的结果表明，在这些条件下，肌原纤维释放了两条肌球蛋白轻链，原肌球蛋白和肌钙蛋白T。在60 MPa和-5°C的压力处理后，蛋白质在0.9 M NaCl洗涤鱼肉的溶液中的溶解度降低至约80-90％，在193 MPa和-20°C的溶解度降至60％。鳕鱼肉的加压仅稍微降低了蛋白质在SDS和尿素溶液中的溶解度，鲑鱼肉的溶解度与未加压样品中的相似。在60至193 MPa和-5至-20°C的温度范围内，未经处理和加压的鳕鱼和鲑鱼肉的蛋白质电泳图谱没有差异。在低于0°C的温度下对洗净的鲑鱼和鳕鱼肉进行加压处理会引起胶凝；另一方面，凝胶的硬度分别比通过加热形成的凝胶的硬度低28％和26％。在193 MPa和-20°C下加压并随后加热的鲑鱼和鳕鱼凝胶比仅加压或加热的凝胶坚硬得多。在60至193 MPa和-5至-20°C的温度范围内，未经处理和加压的鳕鱼和鲑鱼肉的蛋白质电泳图谱没有差异。在低于0°C的温度下对洗净的鲑鱼和鳕鱼肉进行加压处理会引起胶凝；另一方面，与通过加热形成的凝胶相比，凝胶的硬度分别降低了28％和26％。在193 MPa和-20°C下加压并随后加热的鲑鱼和鳕鱼凝胶比仅加压或加热的凝胶坚硬得多。在60至193 MPa和-5至-20°C的温度范围内，未经处理和加压的鳕鱼和鲑鱼肉的蛋白质电泳图谱没有差异。在低于0°C的温度下对洗净的鲑鱼和鳕鱼肉进行加压处理会引起胶凝；另一方面，与通过加热形成的凝胶相比，凝胶的硬度分别降低了28％和26％。在193 MPa和-20°C下加压并随后加热的鲑鱼和鳕鱼凝胶比仅加压或加热的凝胶坚硬得多。