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| - Racemization Kinetics of Aspartic Acid in Fish Material underDifferent Conditions of Moisture, pH, and Oxygen Pressure
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| - The racemization kinetics of aspartic acid in heat-treated whole herring have been studied underconditions of treatment comparable to those that may occur in processing of fish meal. d-Asparticacid content in the samples has been measured by RP-HPLC with precolumn automatic derivatization. The major parameters affecting the rate of racemization of aspartic acid kAsp have beendemonstrated to be temperature (elevation of temperature from 95 to 120 °C resulted in an increaseof kAsp from 0.46 to 3.39 × 10-3 min-1), moisture of the raw material (reduction of the moisturecontent of the raw material from 80 to 15% lowered kAsp measured at 95 °C from 0.46 to 0.06 × 10-3min-1), and to a lesser extent, pH (kAsp at 95 °C was lowered from 0.46 to 0.37 × 10-3 min-1 followinga decrease of pH from 7.0 to 4.0). No significant effects on the racemization rate of aspartic acidwas observed for reducing the oxygen pressure to 0.8 %. The results from the present study showthat the content of d-aspartic acid in fish material is a function of heat exposure and may be usedto predict the thermal history of fish meal. Keywords: Fish meal; Clupea harengus; d-aspartic acid; racemization kinetics; quality assessment
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