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"1 fish.
