HAKE MUSCLE ALTERED BY FROZEN STORAGE AS AFFECTED BY ADDED INGREDIENTS

The effect of three ingredients (triphosphate, lecithin and sucrose es ter) on functionality and extractability of hake muscle proteins that had been ir:tensely aggregated by frozen storage was investigated. Mus cle proteins were extracted in 0.6 M NaCl, 2% sodium dodecyl sulfate ( SDS) and 2% SDS+5% beta-mercaptoethanol (ME). Treatment with the added ingredients increased the amount of protein extracted when secondary interactions were broken with SDS. The same effect, although less pron ounced, was found in the lots treated with triphosphate and sucrose es ter when electrostatic bonds were broken with NaCl. The amphipathic in gredients (lecithin and sucrose ester) increased the amount of protein linked by nondisulfide covalent bonds.