SUMMARY The effect of frozen storage and different glazes on the denaturation of fish proteins was studied. The solubility of proteins was affected less when glazes were used. The denaturation of proteins was restricted to the actomyosin fraction of proteins; the sarcoplasmic fraction remained unchanged. The total actomyosin denaturation was not closely related with either the decrease in apyrase activity of the muscle brei or with the contractility of the muscle fiber.
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Sawant et al. (1961) studied this question.
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