Actomyosin was purified from post‐rigor fish stored for various times on ice and was characterised by Mg2+‐ATPase activity, ATP‐sensitivity and SDS‐polyacrylamide gel electrophoretic patterns. It had a similar reduced viscosity to that of the myofibrillar extract and the viscosity of both extracts fell in a similar manner as the time of storage of the whole fish on ice increased. No changes in the extractability, the Mg2+‐ATPase activity or the electrophoretic pattern of actomyosin were detected when extracted from fish muscle held for up to 11 days in ice.
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Crupkin et al. (1982) studied this question.
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