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Histidine metabolism in fish. Urocanic acid in mackerel ( Scomber scombrus)
Author(s) -
Mackie Ian M.,
FernandezSalguéro José
Publication year - 1977
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.2740281013
Subject(s) - mackerel , scomber , urocanic acid , flesh , chemistry , histidine , food spoilage , food science , chromatography , biochemistry , fish <actinopterygii> , biology , enzyme , fishery , bacteria , genetics
Urocanic acid, isolated from perchloric extracts of the flesh of mackerel (Scomber scombrus) using an anion exchange resin Dowex‐1 acetate, was identified by thin‐layer chromatography, u.v. absorption and mass spectra. During storage of sterile and non‐sterile tissue the concentration of urocanic acid increased at similar rates, indicating that L‐histidine ammonia‐lyase is not associated with bacterial spoilage.