Summary During ensilage of cod in the presence of 3% (w/w) formic acid, the enzymes mainly responsible for the liquefaction were those of the gut, skin and other parts of the fish other than flesh; those of the last were only marginally implicated. During the storage of the silage the formation of non‐protein nitrogen (free amino groups, volatile bases, and polypeptides) was measured. Silages were produced using whole cod and herring. Tryptophan was found to be partially lost: during ensilage and storage, the values for available lysine remained constant.
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HANS P. BACKHOFF (1976) studied this question.
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