EFFECT OF FREEZING RATE AND FREEZE DRYING ON THE SOLUBLE PROTEINS OF MUSCLE. 1. Chicken Muscle

SUMMARY Freezing treatment, immersion in liquid nitrogen and air freezing at −100°C had a significant influence on the soluble proteins of frozen and freeze‐dried chicken muscle. Greater protein solubility occurred in muscle frozen at −10°C than in muscle frozen by immersion in liquid nitrogen. This was observed in both raw and cooked muscle tissue. The effect of freeze‐drying on protein solubility was not the same for raw and cooked muscle. Total protein solubility increased when cooked muscle was freeze dried. There was no protein solubility difference between frozen and freeze‐dried raw muscle.