[Effect of prolonged cold storage and subsequent heat treatment on the fractional composition of fish muscle proteins].

The effect of prolonged preservation at -18 degrees C and subsequent culinary heat treatment of the fractional composition of sarcoplasmatic and myofibrillar proteins in the muscles of mirror carp, pike and sheat-fish were studied by the method of gel-filtration on Sephadex G-100. Cold storage of the dish at -18 degrees C for 9 months was found to produce market changes in the qualitative and quantitative composition of muscle proteins. After culinary heat treatment the finished products have lost much of their original quality.