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The alkaline hydrolysis of haddock actomyosin. I. —Ammonia formation
Author(s) -
Nottingham P. M.
Publication year - 1955
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740060204
Subject(s) - ammonia , chemistry , alkali metal , haddock , hydrolysis , decomposition , inorganic chemistry , amide , alkaline hydrolysis , amino acid , arginine , organic chemistry , biochemistry , biology , fishery , fish <actinopterygii>
The influence of temperature and alkali concentration on the formation of ammonia during the alkaline hydrolysis of haddock actomyosin has been studied. It was found that temperature rather than alkali concentration is the more important factor in ammonia formation. At higher temperatures, ammonia in excess of that which could be attributed to amide groups and arginine is produced. It is considered that this excess of ammonia arises from the decomposition of other amino‐acids.