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Chemical studies on the herring ( Clupea harengus ). v. —the effect of heat processing on the extractable nitrogen fraction
Author(s) -
Hughes R. B.
Publication year - 1961
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.2740120608
Subject(s) - clupea , herring , chemistry , fraction (chemistry) , nitrogen , ammonia , food science , hydrolysis , extraction (chemistry) , gelatin , biochemistry , chromatography , biology , organic chemistry , fishery , fish <actinopterygii>
The non‐coagulable nitrogen fraction of herring increases during heat processing, being influenced by processing time and temperature. Free amino‐acids did not contribute to this increase, which was shown to be due to ( a ) gelatin derived from connective tissue, ( b ) ammonia derived from unknown sources, ( c ) nitrogenous components which became available for extraction during heat processing and which yielded ammonia under conditions of acid hydrolysis. The significance of these results in relation to quality in canned herring is discussed.