水産動物肉に関する研究 : XI凍結及び塩藏による魚肉蛋白の変性並びにその関連性について

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It has already been reported (2) and also pursued by us that the water-soluble protein of fish muscle get rather more denaturation at near-2°C than at near 0°C. It is thinkable that the fact is attributable to the effect of concentrated salts in muscle itself during freezing. So, we measured the soluble protein in the muscles by adding different amounts of common salt to it and storing within the range of such low temperature as not to be frozen by it. In consequence of this, we found that the higher the concentration of salt, the larger the denaturation of protein was, but there was a maximum point at a certain limit. We considered these facts in connection with denaturation of protein of fish musele owing to freezing and salting.
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