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Glutamic-lactic acid mixture and its combination with aspargic acid and with alanine were used to obtain effect on maturation rate of salted Baltic herring. Those substances were added in amount of 0.17% each per fish ,veight. The matura­ tion of salted herring carcasses was evaluated organoleptically and by chosen chemical indices such as non-protein and amine nitrogen content. Results proved the carcasses salted with glu­ tamic-lactic acid mixture and ·with combination of those acids and alanine were mature after 4 weeks, while treated with the mixture of aspargic, glutamic and lactic acids after 6 weeks. The carcasses treated with the salt only did not mature during 10 weeks of the study period.

Effects of glutamic-lactic acid mixture and its combination with aspargic acid and with alanine on maturation rate of salted Baltic herring