Wpływ mrożenia na proces dojrzewania odgłowionego i patroszenia śledzia bałtyckiego solonego metodą zalewową
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Ripening of fresh and frozen/thawed headed and gutted Baltic herring salted in 12% NaCl solution (brine) with or without the addition of 0.7% acetic acid was compared. Samples for assays were taken after 2, 3, 4, 5, 7, 10, 14, 18, 21 and 27 days of ripening. Control samples for assays were taken after 1, 3, 5, 7, 9, 11, 15 and 18 days of ripening. Herring meat and brine were assayed separately. Freezing of raw material reduced the growth of protein hydrolysis products (peptides and thyrosine), however the contents of peptides and thyrosine were high than in fresh fish, especially in brine and brine meat extract with acetic acid. Freezing of raw material had a significant impact on the ripening of Baltic herring salted in brine. Fundamental differences depended on initial processing and chemical composition of brine. Acetic acid inhibited ripening of salted frozen/thawed herring. Baltic herring salted in the presence of CH3COOH had better quality then salted in brine without CH3COOH regardless of initial processing. On the other hand the best quality had salted products made from fresh/unfrozen Baltic herring.
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