Protein denaturation in Pacific whiting fillets stored at -8, -20, -34
, and -50-degrees-C was investigated over a 10-mo period by several me
thods, including salt-soluble protein extractability, Ca++-ATPase acti
vity, and the torsion test. Changes in quality of fillets stored at -8
-degrees-C were significantly greater than those stored at lower tempe
ratures. Fillets stored at -34 and -50-degrees-C showed no significant
advantage over those stored at -20-degrees-C as measured by salt-solu
ble protein extractability and Ca++-ATPase activity. However, fillets
stored at the lower temperatures had slightly higher torsion shear str
ain.