BIOCHEMICAL STUDIES ON THE EFFECT OF COOLING UPON THE MUSCLE

I. On the Biochemistry of Frozen Fish

Abstract

1. By the cold storage of carps, frozen and kept in air at -1° to -3° in one group and at -10° to -13° in the other, there is almost no noticeable change in the amounts of total and residual nitrogen of the muscle.
2. The creatine content of carp muscle decreases within 20 minutes after freezing at -24° by 19 per cent. Further decrease does not occur at least for two weeks.
In conclusion I wish to express my cordial thanks to Prof. S. Kakiuchi for his kind advice throughout the course of the investigation. I am also indebted to Dr. M. Oshima for allowing me to use his facilities for freezing in this work.