SUMMARY It has been assumed that the protein‐solubility test is a measure of the amount of protein denatured in situ during frozen storage of fish muscle. This study shows, however, that the quantity of protein extracted from fresh cod muscle is reduced if C 18 fatty acids are added to the extracting medium. The possibility is discussed that insolubilization occurs during extraction as a result of interaction between protein and fatty acid.
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Anderson et al. (1963) studied this question.
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