Abstract
Influence of salt concentration on Baltic herring carcasses was studied. There was
shown, that increase of salt concentration caused significantly lower value of pH, water holding
capacity and consistence of non-peptide nitrogen, but meat hardness and red color parameter
increased. The increase of salt concentration caused the strongest blocking of peptides
(PHB(R)) then tyrosine (PHB(A)) growth. The sensory evaluation values show that the best
semi-marinades obtained during marinating in brine contained 5, 7 and 9% of NaCl and 4.5% of
acetic acids.