Changes in headed and gutted Baltic herring during immersed salting in brine with the addition of acetic acid. Part 2. Intensity of proteolysis

• Autorzy: Kolakowski E. , Bednarczyk B.
• Języki publikacji: EN

Abstrakty

EN

The amount of and changes in the products of protein hydrolysis (TCA-soluble and TCA-insoluble biuret positive products, brine extractable protein, non-protein nitrogen, amino acid nitrogen and others) were examined in salted flesh of headed and gutted Baltic herring immersed in 16% NaCl brine with the addition of acetic acid (0, 1, 2, 3, 4, 5, 6, 7%), as well as in brine itself, after one and two weeks of storage at a temperature of 8 ± 1°C. The addition of acetic acid into brine accelerated proteolysis in flesh noticeably, at the same time retarding diffusion of muscle protein into brine. After the first week of fish maturation, the maximum proteolysis was observed at a pH of 3.8, and after the second week of maturation—at a pH of 4.2 to 4.8.

Słowa kluczowe

EN

Baltic herring; addition; headed herring; proteolysis; immersed salting; herring; gutted herring; pH; intensity; acetic acid

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2003
• Tom: 06
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume6/issue1/food/art-10.html

Twórcy

autor

Kolakowski E.

• Agricultural University of Szczecin, Kazimierza Krolewicza 4, 71-550 Szczecin, Poland

autor

Bednarczyk B.

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