Leaching of protein and other nitrogenous compounds during brine curing of mackerel

dc.contributor.author	Mathew, S.
dc.contributor.author	Raghunath, M.R.
dc.date.accessioned	2013-06-11T09:42:46Z
dc.date.available	2013-06-11T09:42:46Z
dc.date.issued	1996
dc.identifier.citation	Fishery Technology 1996:33(1), 69-71	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/199
dc.description.abstract	Protein and other nitrogenous compounds were estimated in the brine and muscle of cured whole and gutted mackerel . Higher and faster loss of these compounds into the brine occurs during the initial hours of of salting in gutted mackerel than in whole mackerel . However the differences were minimal towards the end of the curing period (24 h). High values of alpha amino nitrogen were found in the cured muscle which indicated high tissue proteinase activity . The total loss of all nitrogenous compounds into brine was quite small at 2g Nitrogen kg- ' fish.	en_US
dc.language.iso	en	en_US
dc.publisher	Society of Fisheries Technologists (India)	en_US
dc.subject	brine salting	en_US
dc.subject	nitrogen compound losses mackerel	en_US
dc.title	Leaching of protein and other nitrogenous compounds during brine curing of mackerel	en_US
dc.type	Article	en_US