“…(Buttkus, 1974). There is a slight decrease in protein extractability after 11 days, which could be related to the possible unfolding of MFP exposing the hydrophobic groups to the exterior (Sarma, Srikar, & Reddy, 1999;Srikar, 1979). The relation between protein insolubility and hydrophobicity has been reported elsewhere while studying thermal denaturation of fish protein (Sankar & Ramachandran, 2005;Sano, Ohno, Otsuka-Fuchino, Matsumoto, & Tsuchiya, 1994) and iced storage of Tilapia (Parthiban et al, 2005).…”