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On the Soluble Nitrogen Fraction of Barrel-Salted Herring and Semi-Preserves During Ripening

机译：桶装鲱鱼和半成熟期可溶性氮素组分的研究

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摘要

The amino acid composition, both the free amino acids and acid residues of peptides, of the soluble nitrogen fraction in barrel-salted herring and fish semi-preserves was studied. The activities of trypsin-type and cathepsin-type endopeptidases and those of two exopeptidases were also investigated. The estimations were made at various stages of ripening. The effects of some processing factors on the composition of the soluble nitrogen fraction and on the peptidase activities were estimated by single and multivariate experiment techniques.

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作者
Kiesvaara, M.;
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年度 1975
页码 1-101
总页数 101
原文格式 PDF
正文语种 eng
中图分类工业技术;
关键词
Herrings; Fishes; Food processing; Amino acids; Food composition; Multivariate analysis; Nitrogen; Peptides; Finland;

机译：鲱鱼;鱼类;食品加工;氨基酸;食品成分;多变量分析;氮;肽;芬兰;

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On the Soluble Nitrogen Fraction of Barrel-Salted Herring and Semi-Preserves During Ripening

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