Chemical studies on the herring (Clupea harengus). IV.—Creatine in herring flesh, and its behaviour during heat processing

British herring contained 350–420 mg. of creatine and 5–10 mg. of creatinine per 100 g. of flesh. During heat processing at 115° about one‐quarter of the creatine is converted into creatinine, but an overall loss of total creatine plus creatinine also occurs. This is shown to be due to physical binding on the flesh proteins during thermal coagulation. These changes are not considered of importance in the development of the cooked flavour.