Abstract
AbstractConsiderable variations were observed in the percentage of total protein soluble in 5% sodium chloride (‘soluble protein’) of the minced whole muscle of North Sea cod. It was found that by assaying certain myotomes freed from myocommata, rather than whole minced fillets, much of the variation in the results disappeared, especially that caused by changes in the body lengths of the fish.Determinations spread over a period of 14 months, however, have indicated that starvation and certain phases of the reproductive cycle can bring about changes in the amount of soluble protein of such myotomes from fish of different sizes, possibly as a result of a drain on the resources of the fish.The observations made it possible to eliminate several causes of variation in the amount of soluble proteins obtained under standard conditions, and obtain material with less than 1% variation. This material will provide the basis for research on freezing and cold‐storage of fish.
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