Protein Denaturation of Frozen Pacific Whiting ( Merluccius productus ) Fillets

Protein denaturation in Pacific whiting fillets stored at −8, −20, −34, and −50°C was investigated over a 10‐mo period by several methods, including salt‐soluble protein extractability, Ca ++ ‐ATPase activity, and the torsion test. Changes in quality of fillets stored at −8°C were significantly greater than those stored at lower temperatures. Fillets stored at −34 and −50°C showed no significant advantage over those stored at −20°C as measured by salt‐soluble protein extractability and Ca ++ ‐ATPase activity. However, fillets stored at the lower temperatures had slightly higher torsion shear strain.