PROTEIN DENATURATION OF FROZEN PACIFIC WHITING (MERLUCCIUS-PRODUCTUS) FILLETS

Protein denaturation in Pacific whiting fillets stored at -8, -20, -34, and -50-degrees-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-degrees-C were significantly greater than those stored at lower temperatures. Fillets stored at -34 and -50-degrees-C showed no significant advantage over those stored at -20-degrees-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.