SUMMARY Small concentrations of linoleic and linolenic acids reduced the solubility of cod actomyosin rapidly. The extent of insolubilization depended on the structure of the fatty acid, on its concentration, and on the duration of storage of the fatty‐acid‐treated actomyosin solutions. The results support the hypothesis that the accumulation of free fatty acids in frozen fish muscle causes the actomyosin of the muscle to become inextractable.
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King et al. (1962) studied this question.
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