A study of the effects of frozen storage on certain functional properties of meat and fish protein

Abstract This paper presents a study of the effects of frozen storage on certain functional properties, namely protein solubility, emulsifying capacity, and viscosity, both in meat and in fish. Correlations between these three functional properties were examined in an attempt to find the easiest and most sensitive method of analysis. High correlation among the different functional properties tested was found only in the case of fish. This, together with the significant variations in the viscosity values found during the storage period, suggests that the analysis of apparent viscosity is a valuable indicator method for determining alterations occurring in the functional characteristics of fish protein.