Wpływ mrożenia na proces dojrzewania odgłowionego i patroszenia śledzia bałtyckiego solonego metodą zalewową
Ładowanie...
Data
2010
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie
Abstrakt
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.
Opis
Słowa kluczowe
dojrzewanie ryb solonych, mrożenie, rozmrażanie, solenie zalewowe, stężenie soli kuchennej i kwasu octowego, śledź bałtycki, Baltic herring, brine, freezing, salt and acetic acid concentrations, salting, ripening of salted fish, thawing
Cytowanie
Tokarczyk G., Kołakowski E., Bednarczyk B., Szymczak M., Przybylska S., Waliłko A., Lament K., Krzywiński T., Bienkiewicz G. (2010). Wpływ mrożenia na proces dojrzewania odgłowionego i patroszenia śledzia bałtyckiego solonego metodą zalewową. Folia Pomer. Univ. Technol. Stetin. 2010, Agric., Aliment., Pisc., Zootech. 278 (14), 81–106. https://hdl.handle.net/20.500.12539/1046