Lipid-protein interactions in fish during cold storage

Post mortem, proteins of fish can interact with whole lipids, with free fatty acids and with products of lipid oxidation. These interactions result mainly in texture changes, but in the case of protein-lipid oxidation product interactions, also in changes of colour. Both internal and external factors have been shown to affect the extent of interaction reactions. Internal factors are for example level of protein denaturation, lipid polarity, degree of fatty acid unsaturation and age of the tissue. Among different external factors, storage temperature appears to be the most important. Most studies of protein-lipid interactions have been performed on frozen fish. Thus, the information available On changes taking place at above 0 degrees C temperatures is rather limited.