The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, ) during smoking and drying.

The influence of lipid content and pretreatment methods (blanching and brining) on proteins conformation in fish (Capelin, v) during drying and smoking were assessed. Soluble protein fractions were examined through changes in salt-soluble proteins, sulfhydryl groups, and disulfide bonds contents. The salt level and moisture content were also evaluated.