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Chemical studies on the herring (Clupea harengus). X.—histidine and free sugars in herring flesh

✍ Scribed by R. B. Hughes

Publisher
John Wiley and Sons
Year
1964
Tongue
English
Weight
561 KB
Volume
15
Category
Article
ISSN
0022-5142

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Chemical studies on the herring (Clupea
Chemical studies on the herring (Clupea Harengus). I.—Trimethylamine oxide and volatile amines in fresh, spoiling and cooked herring flesh
✍ R. B. Hughes 📂 Article 📅 1959 🏛 John Wiley and Sons 🌐 English ⚖ 502 KB

## Abstract Gas chromatography was applied to a study of the production of volatile amines and ammonia in herring flesh under various conditions. Fresh flesh contained ammonia and a small quantity of trimethylamine, but no monomethylamine, dimethylamine or higher amines in the range ethylamine to p

Chemical studies on the herring (Clupea
Chemical studies on the herring (Clupea harengus). II.—The free amino-acids of herring flesh and their behaviour during post-mortem spoilage
✍ R. B. Hughes 📂 Article 📅 1959 🏛 John Wiley and Sons 🌐 English ⚖ 690 KB

## Abstract The seasonal variation of the free amino‐acids in herring is determined; histidine and taurine are quantitatively the most important. No correlation was found between sexual maturity and content of total or individual amino‐acids. In post‐mortem spoilage, the taurine content remained c