(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Szymczak, Mariusz; Kołakowski, Edward; Tokarczyk, Grzegorz; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
A comparison of marinating process on thawed carcasses and fillets from Baltic
herring and on thawed fillets from Atlantic herring was made. Bath contained of 5% acetic acid
and 6% salt. Marinating dynamics was analyzed on the base of quantity and ratio of nonpeptide,
α-amine, PHB(R) and PHB(A) nitrogen fraction. The highest content of nitrogen
fractions was found in the carcasses of Baltic herring and the least one in fillets of Atlantic
herring. Nevertheless, in these samples similarly high dynamics of peptide proteolysis,
significantly higher than in fillets from Baltic herring was discovered. Furthermore, samples with
the highest dynamics obtained the highest total value in the sensory evaluation of semimarinades
and there was the least loss of yield during marinating.