HAKE NATURAL ACTOMYOSIN INTERACTION WITH FREE FATTY-ACIDS DURING FROZEN STORAGE

The interaction of hake muscle actomyosin with free fatty acids in 0.6 M KCl pH 7 during frozen storage has been studied up to 280 days. ATP ase activity, protein solubility and relative viscosity measurements w ere performed. Oleic and myristic acid had a detrimental effect on the se properties during frozen storage. Oleic acid was bound to the prote in from the beginning, mainly to the insoluble fraction. The diminishm ent of functionality following addition of oleic acid is not due to ag gregation caused by covalent-type bonds, since it occurs well before t he electrophoretic change is appreciable.