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Protein in the head-viscera mixture was efficiently and easily autolyzed at 15 for 24 h at neutral pH. Eighty-seven percent of protein in the mixture were recovered as extractive nitrogen and the autolyt ic extract obtained was rich in free amino acids and peptides. The hot water extract obtained from the autolyzate had umami taste. These results suggested that this autolytic extract can be used as a season ing material.

Recovery of Amino Acid from the Protein in the Head and Viscera of Frigate Mackerel by Autolysis