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Studies on protein denaturation in frozen fish. III. —The mechanism and site of denaturation at low temperatures
Author(s) -
Love R. M.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090913
Subject(s) - denaturation (fissile materials) , congelation , chemistry , fish <actinopterygii> , solubility , liquid nitrogen , salt (chemistry) , sodium , chromatography , food science , fishery , biology , organic chemistry , nuclear chemistry , thermodynamics , physics
The 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.