AMINO-ACID STABILITY IN UNPRESERVED AND PRESERVED MINCED CAPELIN (MALLOTUS-VILLOSUS)

Minced capelin (Mallotus villosus Muller) was stored with and without preservation at 5-7-degrees-C for up to 10 days. The amino acids most vulnerable to degradation were shown to be aspartic acid, tyrosine, phenylalanine, lysine, arginine, serine and histidine. Decomposition was rapid, therefore minced raw capelin should be processed further, for instance to silage, as soon as possible. The amino acids were protected with both antibiotics and a solution of formalin and sodium nitrite.