Abstract
To clarify the retardative mechanism of protein denaturation by the addition of saccharides during cold storage of minced fish meat (Surimi), the behavior of electrolytes in sucrose solution was studied by the electrochemical method and the following results were obtained. 1) The electrical conduction of electrolytes in sucrose solution is small in comparison with that of electrolytes in water. This is caused by the decrease in the migration of ions. 2) The degree of dissociation of electrolytes in sucorse solution is exactly equal to that of electrolytes in water. 3) The relation between conductivity and viscosity of the solvent, as to the sucrose solution, follows WALDEN's rule. 4) The denaturation of actomyosin during storage under various circumstances is retarded also by the addition of polyethylene glycol (PEG).
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