EMULSIFYING CAPACITY OF FISH MINCE FROM SEVERAL SPECIES DURING FROZENSTORAGE

As a functional property of protein, emulsifying capacity (EC) is of g reat technological interest. This article examines EC in fish mince fr om three species differing in fat content and in the pattern of deteri oration during frozen storage-blue whiting (Micromesistius poutassou R ), horse mackerel (Trachurus trachurus L) and mackerel (Scomber scombr us L)-caught during two seasons of the year in which physiological beh aviour is expected to be different (winter and summer). EC and protein solubility were determined periodically. The results indicate the exi stence of a direct relationship between the fat content of the species used and its EC. Furthermore, in the species studied EC was independe nt of protein solubility and the amount of protein in the medium, both of which decline as a result of the formation of aggregates during fr ozen storage. This is not therefore a suitable method for determining protein quality during frozen storage.