PROTEIN AND LIPID CHANGES IN PINK PERCH (NEMIPTERUS-JAPONICUS) MINCE DURING FROZEN STORAGE

Frozen storage of pink perch mince resulted in non-significant decreas e in crude protein, total lipid and water soluble protein during initi al storage, whereas salt soluble protein decreased significantly (P < 0.05) throughout the storage. Free fatty acids, peroxide value, trimet hylamine nitrogen, and total volatile base nitrogen were found to incr ease significantly throughout the storage period of 180 days. A signif icant (P < 0.05) inverse correlation has been observed between salt so luble protein and peroxide value, free fatty acids, trimethylamine nit rogen as well as total volatile base nitrogen.