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Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking

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Abstract

The production of plant-based fish alternatives that look, feel, taste, and cook like real fish is critical for widespread consumer acceptance. Consequently, a thorough understanding of the properties of real fish is critical for the successful design of high-performance plant-based fish analogs. In this study, we investigated changes in the optical, mechanical, and water holding properties of Atlantic salmon during simulated cooking at different temperatures. Differential scanning calorimetry and diffusive wave spectroscopy exhibited characteristic peaks around 40 °C (myosin and collagen) and 72 °C (actin), which caused appreciable changes in the salmons’ physicochemical properties. The textural properties of salmon during simulated cooking were characterized using a dynamic shear rheometer and texture analyzer. Changes in color, cook loss, and surface area were related to the cooking temperature. This study provides valuable insights into the relationship between protein denaturation, protein aggregation, microstructural changes, and texture of real fish. This information will be useful for creating higher quality plant-based fish analogs.

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Acknowledgements

This material was partly based upon work supported by the Good Food Institute (GFI) and National Institute of Food and Agriculture (NIFA), United States Department of Agriculture (USDA), AFRI (2020-03921) Grants.

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Author notes

  1. Zhiyun Zhang and Hung Pham contributed to this work equally.

Authors and Affiliations

  1. Department of Food Science, University of Massachusetts, 240 Chenoweth Laboratory, 102 Holdsworth Way, Amherst, MA, 01003, USA

    Zhiyun Zhang, Hung Pham, Yunbing Tan, Hualu Zhou & David Julian McClements

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  1. Zhiyun Zhang
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  2. Hung Pham
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  3. Yunbing Tan
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  4. Hualu Zhou
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  5. David Julian McClements
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Contributions

Z.Z. and H.P.: Conceptualization; Data curation; Formal analysis; Investigation; Methodology; Visualization; Roles/Writing—original draft; Writing—review & editing.

Y.T. and H.Z. Visualization.

D.J.M. Conceptualization; Formal analysis; Funding acquisition; Methodology; Project administration; Resources; Supervision; Visualization; Writing—review & editing.

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Correspondence to David Julian McClements.

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Zhang, Z., Pham, H., Tan, Y. et al. Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking. Food Biophysics 16, 512–519 (2021). https://doi.org/10.1007/s11483-021-09690-y

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  • DOI: https://doi.org/10.1007/s11483-021-09690-y

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