Comparison of the contribution of formaldehyde and lipid oxidation products to protein denaturation and texture deterioration during frozen storage of minced ice-fish fillet (Champsocephalus gunnari and Pseudochaenichthys georgianus)

Fillets of the ice-fish Champsocephalus gunnari and Pseudochaenichthys georgianus were minced and mixed with various additives to induce the formation of formaldehyde and oxidation of lipids. The mixtures were frozen and stored for several months and protein denaturation and changes in texture were measured. Samples containing high concentrations of formaldehyde were very tough in texture. However it was found that even severe lipid oxidation (up to 14 mg of malonaldehyde per kg wet mass) had only a slight influence on texture.