Protein denaturation in frozen fish. IX—The inhibitory effect of glycerol in cod muscle

Abstract

The denaturation of cold‐stored cod fillets was inhibited to some extent by treatment with glycerol solution before freezing, 10% being the optimum concentration. There was less ice present at a given temperature in frozen tissue pre‐treated with glycerol than in the controls, and this observation has shed some light on the nature of the protective mechanism.

Protein denaturation in frozen fish. XI.—The proportion of tissue water converted to ice

“…Soaking pieces of cod muscle in glycerol solution for 14 h and then freezing them resulted in the ice area, as measured by the present method, being reduced from 64 to 55 % after using 10% glycerol, 58 % after 15% glycerol. 49 The rate of denaturation on subsequent storage of the two treated samples at -14" was substantially reduced when compared with controls. When a 5 % solution of glycerol was used, the quantity absorbed was less, and the area of ice present was found to be 65 %, close to the control value; the rate of denaturation was also close to that of the controls.…”