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Holding in ice before mincing and freezing pink perch, Nemiptems japonicus, resulted in significant differences in protein solubility (PS), emulsifying capacity (EC), water binding capacity (WBC), cook loss, thaw drip and texture scores. Functional properties correlated with protein solubility. Significant variations in PS, EC, WJ3C, texture scores, and thaw drip values during frozen storage suggested these properties may be valuable indicators for determining alterations in functional characteristics of fish proteins.

Dry-salted mackerel and pink perch were stored at two temperatures: ambient (26.8_+ 3.3"C) and 2 5 f 1°C. Changes in moisture content, salt content, water activity (a,), peroxide value (PV), free fatty acid content (FFA), total volatile base nitrogen (TVBN) content, halophilic bacterial count and sensory scores for overall acceptability were studied. Loss of moisture and absorption of salt were considerably higher in the products stored at ambient temperature. The decrease in a, was more pronounced at ambient temperature than at the lower temperature. Although the chemical indices of freshness (PV, FFA and TVBN) and the halophilic counts showed increasing trends, they were considerably lower in the products stored at the lower temperature. Sensory evaluation for overall acceptability indicated that storage at the lower temperature could considerably extend the shelf-life of salted fish.

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