Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar)

High pressure (HP) is a non-thermal treatment that generally used to reduce the microbiological contamination of food products, such as Atlantic salmon (Salmo salar). However, HP known alter stability proteins and can therefore affect quality flesh. In this study, effects for 5 min at 200, 400 600 MPa on structure were investigated. Transversal histological sections revealed decrease in fibre size from 200 associated with an expansion extracellular spaces. Connective tissue was found be modified MPa, resulting increase its surface area. Fourier transform infrared (FT-IR) microspectroscopy reduction α-helix content aggregated β-sheet increasing pressure, reflecting change secondary MPa.