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Appl Environ Microbiol. 1967 July; 15(4): 770-776
Copyright © 1967 American Society for Microbiology. All Rights Reserved.

Bacteriology of Spoilage of Fish Muscle

IV. Role of Protein

Seafood and Nutrition Research Laboratory, The G. W. Hooper Foundation, University of California San Francisco Medical Center, San Francisco, California 94122

ABSTRACT

Clarified muscle press juice from English sole (Parophrys vetulus) was fractionated by gel filtration into a protein and a protein-free fraction. Upon inoculation with spoilage bacteria, the protein fraction failed to show any signs of spoilage, but the protein-free fraction spoiled according to the usual organoleptic and chemical criteria. Despite its spoilage-resistant qualities, the protein fraction accelerated spoilage of the protein-free fraction when the two were combined. Protein breadkown due to bacterial action was greatest in the unfractionated juice and was least in the protein fraction. No significant proteolysis occurred until after spoilage became evident.