Effect of Lipid Content on Protein‐Sodium Linolenate Interaction in Fish Muscle Homogenates

Abstract

SUMMARY A species difference in reactivity of fish muscle proteins toward sodium linolenate in muscle homogenates is demonstrated. The proteins of muscle having higher lipid content show greater stability. Sodium linolenate uptake by natural lipids, resulting in competition between lipids and protein for added sodium linolenate, is suggested. The significance of these findings in terms of a possible in situ relationship of lipid hydrolysis to protein denaturation in frozen stored fish muscle is discussed.