Measurement of Denaturation of Fish Protein

Abstract

IT is well known that frozen fish alter in character during storage at sub-zero temperatures, becoming progressively tougher to eat, and exuding much fluid or ‘drip’ on thawing. The change proceeds more slowly the lower the temperature. There is a real need for an accurate objective method of measuring this deterioration, from the point of view of product control and also as a tool for systematic research on methods of freezing and storage. Most of the observed phenomena have been attributed to changes in the proteins of the flesh¹, and these changes have therefore been examined by a number of workers with the object of providing a successful method.