Leaching of Protein and other Nitrogenous Compounds during Brine Curing of Mackerel

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.