Amino acid composition of whole mackerel (Scomber scombrus) stored anaerobically at 20°C and at 2°C

Total amino acid composition of whole mackerel ( Scomber scombrus ) and of milt and roe from mackerel stored at different conditions were studied. During storage at low temperature, no obvious changes were found. When stored at high temperature (20°C), the contents of several of the amino acids decreased, and phenylethylamine, tyramine, putrescine, histamine and cadaverine were formed the formation of cadaverine was higher than the loss of lysine.