Protein denaturation in frozen fish. VIII.—The temperature of maximum denaturation in cod

Abstract Determinations of cell fragility were performed on cod muscle frozen at −29° and then stored at −0.5° to −3.5°, at half degree intervals. The rate of denaturation was found to be maximal at a temperature close to −1.5°. Fresh tissue supercooled to the same temperature was not denatured.