Dynamika procesu marynowania mięsa rozmrożonych śledzi bałtyckich i atlantyckich
Ładowanie...
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