Biochemical and Physicochemical Properties of Actomyosin from Frozen Pre‐ and Post‐spawned Hake

Protein solubility, reduced and intrinsic viscosity, and enzymatic activities of actomyosin showed that frozen fillets from pre‐spawned hake, stored at — 20°C, deteriorated faster than those from post‐spawned hake. The post‐spawned actomyosin showed an 18% increase in reduced viscosity, a larger hydrophilic surface, and an increase (P<0.001) in Mg 2+ ‐, Mg 2+ ‐EGTA‐ and Ca 2+ ‐ATPase activities. Protein solubilities of 85.5 52.5 ± and 33 ± 2.0% were obtained at the end of storage for post and pre‐spawned fillets, respectively. Enzymatic activities of post‐spawned fillets persisted up to 60 days. No changes were detected in characteristic polypeptide bands of actomyosin or in the myosin/actin ratio related to either gonadal condition during storage.