EFFECTS OF MINCING AND FROZEN STORAGE ON FUNCTIONAL-PROPERTIES OF RAYMUSCLE (RAJA-CLAVATA)

This is a study on changes in protein functionality of rayfish muscle as a consequence of frozen storage in order to achieve a deeper knowle dge of the effects of different degrees of cellular disruption (whole, 8 and 12 mm minced muscle) and the frozen storage temperature (-18 de grees C and -40 degrees C). Significant differences (P < 0.05) were fo und in some functional properties, with significant decreases in salt- extractable protein and apparent viscosity, and significant increases in emulsifying capacity and water-binding capacity after 1 year of fro zen storage at -18 degrees C. Practically no changes were observed aft er 2 years of frozen storage at -40 degrees C. The greatest modificati ons were found in the 8 mm minced fish sample. Viscosity was the param eter that best showed the changes in whole and minced muscle stored at both temperatures. Apparent viscosity, emulsifying capacity and water -binding capacity had a good correlation with salt-extractable protein .