Szymczak, MariuszKołakowski, EdwardTokarczyk, GrzegorzFelisiak, KatarzynaKrzywiński, Tomasz2022-03-252022-03-252009Szymczak M., Kołakowski E., Tokarczyk G., Felisiak K., Krzywiński T. (2009). Wpływ stężenia soli na proces marynowania świeżego śledzia bałtyckiego. Folia Pomer. Univ. Technol. Stetin. 2009, Agric., Aliment., Pisc., Zootech. 274 (12), 63–74. https://hdl.handle.net/20.500.12539/12132081-1284https://hdl.handle.net/20.500.12539/1213Influence 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.plUznanie autorstwa-Użycie niekomercyjne 3.0 Polskaanaliza sensorycznamarynowaniesólśledź bałtyckizwiązki azotoweBaltic herringmarinatingnitrogen compoundssaltsensory evaluationDyscyplina::Nauki rolniczeArticle2300-5378