The non‐coagulable nitrogen fraction of herring increases during heat processing, being influenced by processing time and temperature. Free amino‐acids did not contribute to this increase, which was shown to be due to (a) gelatin derived from connective tissue, (b) ammonia derived from unknown sources, (c) nitrogenous components which became available for extraction during heat processing and which yielded ammonia under conditions of acid hydrolysis. The significance of these results in relation to quality in canned herring is discussed.
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R. B. Hughes (1961) studied this question.
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