Physical and sensory changes in headed and gutted Baltic herring during immersed salting in brine with the addition of acetic acid. Part 1. Weight losses, color of flesh and its sensory properties

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

Abstrakty

EN

Headed and gutted Baltic herring were immersed in 16 % brine containing 0, 1, 2, 3, 4, 5, 6 or 7 % acetic acid. Weight ratio of fish to brine was 1:1. Samples were stored for two weeks at a temperature of 8 ± 1°C. Changes were investigated in fish weight, weight and volume of brine, pH of flesh and brine, color parameters of flesh and its sensory properties after one and two weeks of maturation. It was demonstrated that fish brined in a 16 % solution of NaCl with an addition of 1% acetic acid were of the best quality. In the flesh of these fish, no sour (“briny”) flavor could be detected, and the delicate, slightly elastic, texture was evaluated as very desirable. The addition of acetic acid into the brine improved the lightness of flesh substantially; at the same time, however, it increased weight losses of fish after brining, mainly on account of a decrease in the water content in fish flesh.

Słowa kluczowe

EN

brine; Baltic herring; physical change; flesh; weight loss; sensory change; headed herring; immersed salting; herring; gutted herring; colour; sensory property

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2002
• Tom: 05
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume5/issue2/food/art-09.html

Twórcy

autor

Kolakowski E.

• Agricultural University of Szczecin, Papieza Pawla VI St.3, 71-459 Szczecin, Poland

autor

Bednarczyk B.

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