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The effects of adding sodium pyruvate and KCl (0–0.6 M) on protein solubility in cod homogenates were compared. KCl extracted slightly more protein than sodium pyruvate did in samples kept at 0 C for up to 5 days. In contrast, sodium pyruvate extracted more protein than did KCl in samples kept at −20 C for up to 14 days. In the presence of sodium pyruvate, changes occurred during freezing and frozen storage, which caused the myofibrillar proteins to become soluble at ionic strengths as low as 0.1.

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