Dynamika procesu marynowania mięsa rozmrożonych śledzi bałtyckich i atlantyckich

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Miniatura

Data

2009

Tytuł czasopisma

ISSN czasopisma

Tytuł tomu

Wydawca

Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie

Abstrakt

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.

Opis

Słowa kluczowe

dynamika, marynowanie, śledź atlantycki, śledź bałtycki, związki azotowe, Atlantic Herring, Baltic Herring, dynamics, marinating, nitrogen compounds

Cytowanie

Szymczak M., Kołakowski E., Tokarczyk G. (2009). Dynamika procesu marynowania mięsa rozmrożonych śledzi bałtyckich i atlantyckich. Folia Pomer. Univ. Technol. Stetin. 2009, Agric., Aliment., Pisc. Zootech. 272 (11), 83–94. https://hdl.handle.net/20.500.12539/1189