Abstract
AbstractThe proportion of protein soluble in 5% sodium chloride (‘soluble protein’) was measured in cod muscle which had been frozen at various speeds, after storage for different times at different temperatures. It was found that fish originally frozen in about 60 min. formed more insoluble protein after storage for a given time than those frozen at other speeds: the effect was very pronounced at low storage temperatures. As a result of the work, it is concluded that the cause of changes in the solubility in salt solution of fish muscle during cold‐storage was inorganic salt present in liquid solution in the frozen fish. Possible mechanisms of protein denaturation under different conditions of freezing are suggested.The limitations of the decrease in soluble protein content as an index of deterioration in frozen and cold‐stored fish are discussed.
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