Abstract
THE muscle proteins of frozen fish slowly aggregate at a rate depending on the temperature. Since the reaction causes the flesh to become tough to eat, and eventually unacceptable to the consumer, a considerable research effort has been directed towards means of slowing it down—the usual method being to keep the temperature as low as possible.
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References
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LOVE, R. Freezing of Bound Water and Protein Aggregation in Frozen Cod Muscle stored near its Melting Point. Nature 211, 981–982 (1966). https://doi.org/10.1038/211981b0
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DOI: https://doi.org/10.1038/211981b0
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