Protein Instability In Frozen Storage Induced In Minced Muscle of Flatfishes By Mixture With Muscle of Red Hake

Abstract

The protein of minced muscle of red hake (Urophycis chuss) rapidly became insoluble and the material became sponge-like during storage at −1OC. Minced flatfish muscle was stable for at least 50 days at −10C, but in a 4:1 mixture with hake muscle, it, too, was made insoluble under the same conditions. This was attributed to the formation of large amounts of formaldehyde and dimethylamine from trimethylamine oxide by constituents of the hake muscle. At −30C the mixture was stable for at least 52 days, but some deterioration occurred in the hake.