Freezing Technology

5.1.1.5 Factors limiting storage life

Protein changes: Fish proteins undergo permanent change during freezing and cold storage and the speed at which this denaturation occurs depends upon temperature. At temperatures not very far below freezing point, -2^oC for example, serious changes occur rapidly; even at –10^oC, the changes are so rapid than an initially good quality product can be spoilt within a few weeks. The rate of deterioration due to protein denaturation, can be reduced by storage at as low a temperature as possible.