Free Amino Acids in Hard Herring Roe. Variation during the Ripening Process

Abstract

The circlechromatografical separation method was found useful for both the qualitative and quantitative estimation of free amino acids in hard herring roe from Clupea Harengus. The following ten amino acids were detected: leucine, valine, alanine, serine, glutamic acid, lysine, taurine, proline, tyrosin and methionine, the 3 last ones in negletable amounts. The amount of leucine, valine, alanine, serine, glutamic acid and lysine, increased during ripening untill the last stage before spawning, after which it showed a marked decrease. Taurin did not exhibit this property.