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Effect of salting process on the histological structure of salmon flesh
Olivier Loison, Weijunlang Jiang, Annie Venien, Oulyana Gaubain, Chantal Cazevieille, Thierry Astruc
To cite this version:
Olivier Loison, Weijunlang Jiang, Annie Venien, Oulyana Gaubain, Chantal Cazevieille, et al.. Effect of salting process on the histological structure of salmon flesh. International Symposium on Food Nutrition and Health, May 2017, Dalian, China. 2017. �hal-01595471�
International Symposium On Food Nutrition and Health
Dalian, May 26-28, 2017
Results
Effect of salting process on the
histological structure of salmon flesh
Olivier Loison1, Weijunlang Jiang1, Annie Vénien1, Ouliana Gaubain1, Chantal Cazevieille2, Thierry Astruc1
Context and objectives Conclusions
Atlantic Salmon, Salmo Salar, is composed of approximately 70%
water, 19% protein, 10% lipid and 1% small nutrients.
Smoked salmon comes from the processing of fresh salmon: the fillets are removed from the fish, salted and then smoked. Salting can be carried out with dry salt or by brine injection.
û Effect of salting:
- Dry Salt: causes solubilisation of sarcomeres at Z-lines.
- Brine Injection: causes the swelling of myofibrils.
The increase in water holding capacity of myofibrillar proteins, is reflected by the swelling of myofibrils.
û Effect of Smoking: not significant change after salting.
Our goal was to characterize the muscle structure of smoked salmon according to the
salting process.
Material and Methods
10 µm cryosections
70 nm sections
Image analysis (Image J)
Staining Cryofixation:
Isopentane cooled by liquid nitrogen
Muscle samples (1x1x1,5 cm)
Chemical fixation: Glutaraldehyde 2.5%
cacodylate buffer 0,1M, pH 6,4 and 6
Muscle strip Optical
Microscopy
HES
Double Contrast Sirius Red
M M
M
Sarcoplasme
L Control
1µm
I band
A band M line Z line
L M Control
100µm
100µm
TECHNAI F20 200KV by FEI Uranyl acetate Lead citrate
grid
Ultrathin sections Fillet (left): Brine Injection
Fillet (right): Dry Salt Control
Smoking
PROCESS
Olympus BX61 + camera DP 71
c a b
Transmission Electron Microscopy n=6
Lipid
Optical Microscopy
Transmission Electron Microscopy
Dry Salt + Smoking
1µm Brine Injection
1µm
Brine Injection + Smoking
1µm
Dry Salt
1µm
Break Sarcomeres Myofibrils Swelling
Dry Salt+Smoking
20,73
11,57 15,40
14,40 16,67
0 5 10 15 20 25 30
Control B I B I+Smoking D S D S+Smoking
Average size of ECS
% Area of Extracellular Spaces/processes a
a
b
ab ab
Salting substantially degrades muscle ultrastructure with in particular a significant solubilization of the Z-lines.
Salting by brine injection leads to swelling of the myofibrils and almost complete
solubilization of the Z lines.
Control
HES = size of the extracellular spaces after brine injection.
Sirius red = no significant effect on the connective tissue (red).
Dry salt salting shows no difference in the extracellular size compared to control
Brine Injection Brine Injection+Smoking Dry Salt
100µm 100µm
1 UR370 Qualité des Produits Animaux (QuaPA), Centre de recherches Auvergne-Rhône-Alpes, F-63122 St-Genès-Champanelle (France)
2 MRI-COMET, Hôpital Saint Eloi, F-34091 Montpellier (France)
Mitochondria Sarcomere
UR370 Qualité des Produits Animaux (QuaPA) Centre de recherches Auvergne-Rhône-Alpes F-63122 St-Genès-Champanelle (France) www.ara.inra.fr
