Abstract
In this study minced cod flesh, with the addition of 4%, 8% and 10% cod liver oil, was maintained in frozen storage for periods of up to 12 months. The changes in protein fraction of the tissue was determined during frozen storage and found to be dependent on lipid content and rate of freezing. The effects of peroxide content, carbonyl compounds and lipid fractions on the solubility of myofibrillar proteins in cod muscle tissue, and the changes of cod mince consistency arising from changes in protein fraction and lipid content in frozen storage, are discussed.
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