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Influence of salt concentration on properties of marinated meat from fresh and frozen herring (Clupea harengus L.)
- Szymczak, Mariusz, Kołakowski, Edward, Felisiak, Katarzyna
- International journal of food science & technology 2012 v.47 no.2 pp. 282-289
- Clupea harengus, color, fish processing, frozen fish, frozen meat, herring, hydrolysis, hydroxyproline, marinating, meat, nitrogen, protein content, protein products, raw meat, salt concentration, salt tolerance, sodium chloride, taste, texture, water content
- Salt concentrations of brine above 10% are still commonly used in fish marinating process. The study has showed an increasing salt concentrations affect to adversely all the properties of marinated herring meat. Increase in salt concentration from 5% to 15% resulted in significantly (P < 0.05) decrease content of water, non‐protein nitrogen and products of protein hydrolysis. Consequently, weight yield of marinated fresh herring decreased from 83% to 74%. The most palatable marinades contained 2–3% NaCl in meat only. The higher salt concentrations applied significantly (P < 0.05) worsened the taste, texture and colour of marinated herring. Texture profile analyses (TPA), free hydroxyproline content and colour analyses (L*a*b) confirmed the negative influence of high salt concentration on the marinades quality. Frozen and thawed herring tissue showed greater sensitivity to salt. Namely, marinades from frozen fish contained by 0.3 more salt (P < 0.05), and the weight yield was by 2.3–10.3 percent point lower than from the fresh herring. Meat from frozen herring when matured has significantly (P < 0.05) lower sensory value, lower content of protein hydrolysis products, free hydroxyproline and higher parameter b* value of than the fresh one.