Protein functionalities were studied in cornminuted fish gels from mechanically deboned fish tissues of four species after storage .at -29°C up to 12 months. Differences in gel textures, which were evaluated instrumentally and by a texture profile sensory panel, were evident among fish species and time in frozen storage. Fish gel texture was not significantly related to, protein solubility of raw tissues, but was closely related to water-holding capacity and protein solubility of cooked gels. Degradation of tropomyosin and myosin probably occurred in some of the fish gels during therfnal processing.Protein extraction of raw and cooked fish gel Two grams of raw or cooked fish g&l (in duplicate) was homogenized with 20 ml of solution (either 3% NaCl or.5 mhJ Tris) in a Sorvall OmniIMixer for three -15-set periods and centrifuged at 15,000 x G for 20 min to obtain the soluble fraction. The protejn Volume 44 (7979)--JOURNAL OF FOOD SCIENCE-1087 '* .: :

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