Contributions to Canadian Biology and Fisheries · 1933 · 14 citations · 0 references
Life SciencesBiochemistryFish PhysiologyFood PreservationProtein BiochemistryProtein AnalysisProtein DenaturationDenaturationDenaturation TemperatureFreezing-thawing DenaturationMuscle Protein DenaturationPh DependenceProtein Denaturation During StorageProtein Denaturation Effects
The rate and extent of protein denaturation in frozen fish muscle juice have been determined. The extent of denaturation is greater at −2 °C., approximately 25 per cent, of the total protein being precipitated in 84 days. At lower temperatures denaturation diminishes at −20° C., only 3 per cent, protein being precipitated after 84 days. Hydrogen ion concentrations on the acid side of pH 5.8 (20°) lead to a marked increase and on the alkaline side to a marked decrease in denaturation. The amount of water appearing as ice when the juice is in equilibrium at various temperatures down to −9 °C. has been determined.