Abstract
Fearon and Foster (1922) showed that slow freezing increased the rate of autolysis in beef tissue; also, Callow (1925), as well as Oya et al. (1923) (1926) found similar phenomena in fish. They showed that the velocity of autolysis of air frozen fish after thawing is greater than that of quick freezing and the velocity at 40°C is greater than at 12°C. So the thawing temperature may have some influence on the course of putrefaction of fish muscle after thawing.
The aim of this study includes experiments on; (1) the influence of the thawing temperature on the rate of decomposition of slowly and rapidly frozen mackerel meat suspension; (2) the effect of storage period on the rate of decomposition after thawing.
