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Fish actomyosin
Fish actomyosin has been found to be quite labile and easily changed during processing and storage. During frozen storage, the actomyosin becomes progressively less soluble and the flesh becomes increasingly tougher. Fish proteins are particularly susceptible to destabilization during freezing and frozen storage. After freezing, the fish may become tough, rubbery and lose moisture.
At 1 AM, an impermeable membrane separates a 1 liter solution of 2M KCl in the left compartment from a 1 liter solution containing both 1M NaCl and 1M KCl in the right compartment.
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