Some Protein Changes in Stored Frozen Poultry ,

SINCE quality loss in stored frozen poultry must logically be the result of certain physical and chemical changes in the tissues themselves, it would seem desirable to obtain as complete a picture of these changes as possible to aid in determining processing and storage conditions that will minimize deterioration in quality. Past research involving studies of chemical changes in stored frozen meats has been rather limited, and the results reported have been quite contradictory in nature. This is especially true of the area concerned with protein changes. That freezing results in denaturation of proteins in fish muscle and fish muscle juice has been reported by Tadokoro and Yoshimura (1928), Finn (1934), and Ridell et al. (1927). The extent of denaturation was governed largely by storage temperature and length of holding period. Nickerson et al. (1950) observed that when mackerel tissues which had been treated by ionizing radiation methods to destroy …