Szymczak, MariuszKołakowski, EdwardTokarczyk, Grzegorz2022-03-242022-03-242009Szymczak 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/20.500.12539/11892081-1284https://hdl.handle.net/20.500.12539/1189A 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.plUznanie autorstwa-Użycie niekomercyjne 3.0 Polskadynamikamarynowanieśledź atlantyckiśledź bałtyckizwiązki azotoweAtlantic HerringBaltic Herringdynamicsmarinatingnitrogen compoundsDyscyplina::Nauki rolniczeArticle2300-5378