Changes in Free Amino Acids During Aseptic Autolysis of the Muscle of Mackerel

GLC determination of free amino acids in fish flesh was investigated and the changes of the free amino acids during the aseptic autolysis of the mackerel muscle was studied. By the autolysis Gly, Ala, Asp, Leu, and Glu were liberated faster and more, followed by Lys, Thr, Ileu, Phe, and Ser. Those Val, Pro, and Tyr were liberated slower and less. Free Hypro was, though its amount was a little, newly produced during the aseptic autolysis. The present study was supported in part by research funds granted from the Ministry of Education to which the authors wish to express their thanks.