Abstract
ABSTRACTHolding in ice before mincing and freezing pink perch, Nemipterus japonicus, resulted in significant differences in protein solubility (PS), emulsifying capacity (EC), water binding capacity (WBC), cook loss, thaw drip and texture scores. Functional properties correlated with protein solubility. Significant variations in PS, EC, WBC, texture scores, and thaw drip values during frozen storage suggested these properties may be valuable indicators for determining alterations in functional characteristics of fish proteins.
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