The temperature has a significant effect on cathepsin activity, but the effect of temperature on ... more The temperature has a significant effect on cathepsin activity, but the effect of temperature on the ripening of marinades, and the formation of protein hydrolysis products, is less studied than other technological factors. The results of this study showed that herring marinated at 2 °C showed a higher mass yield, but lower non-protein nitrogen (NPN), peptides, and free amino acid fraction content, than after marinating at 7 and 12 °C. The higher temperature increased the free amino acid content the most, and decreased the hardness, as measured via sensory assessment, of the marinated meat. This was confirmed by the hardness measurement in the texture profile analysis. The highest activity of cathepsins D and B in the meat was found at 7 °C, while cathepsin L was found at 2 °C. Increasing the temperature by 10 °C increased the diffusion/loss of nitrogenous substances from the meat to the brine by 36%. The meat and brine showed high antioxidant activity, which depended on the marinat...
The low-technological quality of herring caught during the feeding season makes it impossible to ... more The low-technological quality of herring caught during the feeding season makes it impossible to achieve full ripeness of the meat in marinades. One solution may be to assist ripening using herring digestive tract proteases. Therefore, whole herring, headed herring and fillets were marinated for 2–14 days using the German (direct) and Danish (pre-salted) methods. The results showed that the mass of marinades from fillets was lower than from herring with intestines and correlated strongly with salt concentration in the Danish method, in contrast to the German method. Marinades from whole and headed herring had significantly higher trypsin, chymotrypsin, carboxypeptidase-A and cathepsin activities than marinated fillets. The herring marinated with viscera had 2–3 times higher non-protein nitrogen, peptide and amino acid fractions, as well as ripened 3 days faster than the marinated fillets. After 2 weeks of marinating, the fillets did not achieve full ripeness of the meat, unlike mari...
Summary Salt concentrations of brine above 10% are still commonly used in fish marinating process... more Summary 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 ...
S t r e s z c z e n i e Celem pracy bylo określenie wplywu dodatku miesa z ploci oddzielonego mec... more S t r e s z c z e n i e Celem pracy bylo określenie wplywu dodatku miesa z ploci oddzielonego mechanicznie (MOM), surowego i przemywanego, do pszennego ciasta drozdzowego na trwalośc i zmiany jakościowe zachodzące w czasie produkcji i przechowywania wyrobow. Przekąski o ksztalcie paluszkow zawieraly dodatek 10 i 20 % MOM z ploci w stosunku do masy mąki. Dodatek MOM w roznym stopniu wplynąl na ogolną jakośc sensoryczną paluszkow i ich barwe po wypieczeniu, mierzoną metodą odbiciową, przy czym ploc w postaci przemywanego MOM stanowila lepszy surowiec do produkcji wyrobow przekąskowych na bazie mąki. Stwierdzono zmniejszenie kruchości paluszkow i wzrost ich wilgotności oraz obnizenie ogolnej jakości sensorycznej w 9. dniu przechowywania, niezaleznie od analizowanego wariantu. Pod wzgledem ogolnej jakości sensorycznej najlepsze byly paluszki z dodatkiem 10 % MOM przemywanego. Gotowe paluszki charakteryzowaly sie jednolitym ksztaltem oraz rownomiernym stopniem wypieczenia. Najciemniejsze...
International Journal of Food Science & Technology, 2016
Summary In the fish industry, brine left after herring marinating is discarded to waste. This stu... more Summary In the fish industry, brine left after herring marinating is discarded to waste. This study presents laboratory-scale findings regarding recovery of aspartyl (D + E) and cysteine cathepsins (B + L) from waste brine. Ultrafiltration enabled cathepsin recovery from both the soluble and lysosomal fraction of the marinating brine. Retentate 10 kDa had the highest cathepsin activity 140% compared to crude brine. The amount of recovered cathepsins using membranes 30 and 100 kDa was less than 10 kDa, because part of cathepsins passes to permeate. In turn, the salting-out with ammonium sulphate enabled activity recovery of only 80%, but ensured over twofold higher purity of the enzymes than ultrafiltration. The highest precipitation of D + E cathepsins was noted at salt concentration of 40–60%, whereas that of B + L cathepsins at 50–80%. It is recommended to dissolve the salted-out aspartyl cathepsins at pH 4.0 or 8.0, whereas the cysteine ones at pH 5.0. The appropriate selection of parameters enables controlling the aspartyl to cysteine cathepsins ratio in the preparation in the range from 1:2 to 2:1. The new cathepsin preparations showed high activity in a wide range of pH values and ionic strength and can be used in food production.
Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura Alimentaria Piscaria Et Zootechnica, Dec 1, 2009
ABSTRACT Influence of salt concentration on Baltic herring carcasses was studied. There was shown... more ABSTRACT Influence 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 acid.
Ripening of fresh and frozen/thawed headed and gutted Baltic herring salted in 12% NaCl solution ... more Ripening of fresh and frozen/thawed headed and gutted Baltic herring salted in 12% NaCl solution (brine) with or without the addition of 0.7% acetic acid was compared. Samples for assays were taken after 2, 3, 4, 5, 7, 10, 14, 18, 21 and 27 days of ripening. Control samples for assays were taken after 1, 3, 5, 7, 9, 11, 15 and 18 days of ripening. Herring meat and brine were assayed separately. Freezing of raw material reduced the growth of protein hydrolysis products (peptides and thyrosine), however the contents of peptides and thyrosine were high t han in fresh fish, especially in brine and brine meat extract with acetic acid. Freezing of raw m aterial had a significant impact on the ripening of Baltic herring salted in brine. Fundamental differences depended on initial processing and chemical composition of brine. Acetic acid i nhibited ripening of salted frozen/thawed herring. Baltic herring salted in the presence of CH3COOH had better quality then salted in brine without CH3CO...
S t r e s z c z e n i e W pracy określono wplyw procesu wedzenia na jakośc siei wedzonej (Coregon... more S t r e s z c z e n i e W pracy określono wplyw procesu wedzenia na jakośc siei wedzonej (Coregonis clupeaformis), wyprodukowanej z surowca mrozonego o obnizonej jakości. Analizie poddano cztery partie ryb mrozonych sprowadzonych z Kanady. Stan surowca określono za pomocą testow chemicznych i mikrobiologicznych. Zawartośc azotu lotnych zasad amonowych (N-LZA) tylko w trzech partiach ryb wynosila mniej niz 35 mg. Zaawansowane zmiany oksydacyjne i hydrolityczne stwierdzono w szczegolności w III partii. Nie wykazano obecności paleczek Listeria monocytogenes w surowcu mrozonym. Po wedzeniu stwierdzono wiekszą zawartośc bialka i tluszczu, mniejszą ilośc pierwotnych, a wzrost wtornych produktow utlenienia lipidow, wzrost ilości PUFA, mniejszą zawartośc N-LZA, N-TMA i N-NH3 oraz jedynie w partii III obecnośc L. monocytogenes. Slowa kluczowe: sieja, mrozenie, wedzenie, jakośc
The temperature has a significant effect on cathepsin activity, but the effect of temperature on ... more The temperature has a significant effect on cathepsin activity, but the effect of temperature on the ripening of marinades, and the formation of protein hydrolysis products, is less studied than other technological factors. The results of this study showed that herring marinated at 2 °C showed a higher mass yield, but lower non-protein nitrogen (NPN), peptides, and free amino acid fraction content, than after marinating at 7 and 12 °C. The higher temperature increased the free amino acid content the most, and decreased the hardness, as measured via sensory assessment, of the marinated meat. This was confirmed by the hardness measurement in the texture profile analysis. The highest activity of cathepsins D and B in the meat was found at 7 °C, while cathepsin L was found at 2 °C. Increasing the temperature by 10 °C increased the diffusion/loss of nitrogenous substances from the meat to the brine by 36%. The meat and brine showed high antioxidant activity, which depended on the marinat...
The low-technological quality of herring caught during the feeding season makes it impossible to ... more The low-technological quality of herring caught during the feeding season makes it impossible to achieve full ripeness of the meat in marinades. One solution may be to assist ripening using herring digestive tract proteases. Therefore, whole herring, headed herring and fillets were marinated for 2–14 days using the German (direct) and Danish (pre-salted) methods. The results showed that the mass of marinades from fillets was lower than from herring with intestines and correlated strongly with salt concentration in the Danish method, in contrast to the German method. Marinades from whole and headed herring had significantly higher trypsin, chymotrypsin, carboxypeptidase-A and cathepsin activities than marinated fillets. The herring marinated with viscera had 2–3 times higher non-protein nitrogen, peptide and amino acid fractions, as well as ripened 3 days faster than the marinated fillets. After 2 weeks of marinating, the fillets did not achieve full ripeness of the meat, unlike mari...
Summary Salt concentrations of brine above 10% are still commonly used in fish marinating process... more Summary 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 ...
S t r e s z c z e n i e Celem pracy bylo określenie wplywu dodatku miesa z ploci oddzielonego mec... more S t r e s z c z e n i e Celem pracy bylo określenie wplywu dodatku miesa z ploci oddzielonego mechanicznie (MOM), surowego i przemywanego, do pszennego ciasta drozdzowego na trwalośc i zmiany jakościowe zachodzące w czasie produkcji i przechowywania wyrobow. Przekąski o ksztalcie paluszkow zawieraly dodatek 10 i 20 % MOM z ploci w stosunku do masy mąki. Dodatek MOM w roznym stopniu wplynąl na ogolną jakośc sensoryczną paluszkow i ich barwe po wypieczeniu, mierzoną metodą odbiciową, przy czym ploc w postaci przemywanego MOM stanowila lepszy surowiec do produkcji wyrobow przekąskowych na bazie mąki. Stwierdzono zmniejszenie kruchości paluszkow i wzrost ich wilgotności oraz obnizenie ogolnej jakości sensorycznej w 9. dniu przechowywania, niezaleznie od analizowanego wariantu. Pod wzgledem ogolnej jakości sensorycznej najlepsze byly paluszki z dodatkiem 10 % MOM przemywanego. Gotowe paluszki charakteryzowaly sie jednolitym ksztaltem oraz rownomiernym stopniem wypieczenia. Najciemniejsze...
International Journal of Food Science & Technology, 2016
Summary In the fish industry, brine left after herring marinating is discarded to waste. This stu... more Summary In the fish industry, brine left after herring marinating is discarded to waste. This study presents laboratory-scale findings regarding recovery of aspartyl (D + E) and cysteine cathepsins (B + L) from waste brine. Ultrafiltration enabled cathepsin recovery from both the soluble and lysosomal fraction of the marinating brine. Retentate 10 kDa had the highest cathepsin activity 140% compared to crude brine. The amount of recovered cathepsins using membranes 30 and 100 kDa was less than 10 kDa, because part of cathepsins passes to permeate. In turn, the salting-out with ammonium sulphate enabled activity recovery of only 80%, but ensured over twofold higher purity of the enzymes than ultrafiltration. The highest precipitation of D + E cathepsins was noted at salt concentration of 40–60%, whereas that of B + L cathepsins at 50–80%. It is recommended to dissolve the salted-out aspartyl cathepsins at pH 4.0 or 8.0, whereas the cysteine ones at pH 5.0. The appropriate selection of parameters enables controlling the aspartyl to cysteine cathepsins ratio in the preparation in the range from 1:2 to 2:1. The new cathepsin preparations showed high activity in a wide range of pH values and ionic strength and can be used in food production.
Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura Alimentaria Piscaria Et Zootechnica, Dec 1, 2009
ABSTRACT Influence of salt concentration on Baltic herring carcasses was studied. There was shown... more ABSTRACT Influence 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 acid.
Ripening of fresh and frozen/thawed headed and gutted Baltic herring salted in 12% NaCl solution ... more Ripening of fresh and frozen/thawed headed and gutted Baltic herring salted in 12% NaCl solution (brine) with or without the addition of 0.7% acetic acid was compared. Samples for assays were taken after 2, 3, 4, 5, 7, 10, 14, 18, 21 and 27 days of ripening. Control samples for assays were taken after 1, 3, 5, 7, 9, 11, 15 and 18 days of ripening. Herring meat and brine were assayed separately. Freezing of raw material reduced the growth of protein hydrolysis products (peptides and thyrosine), however the contents of peptides and thyrosine were high t han in fresh fish, especially in brine and brine meat extract with acetic acid. Freezing of raw m aterial had a significant impact on the ripening of Baltic herring salted in brine. Fundamental differences depended on initial processing and chemical composition of brine. Acetic acid i nhibited ripening of salted frozen/thawed herring. Baltic herring salted in the presence of CH3COOH had better quality then salted in brine without CH3CO...
S t r e s z c z e n i e W pracy określono wplyw procesu wedzenia na jakośc siei wedzonej (Coregon... more S t r e s z c z e n i e W pracy określono wplyw procesu wedzenia na jakośc siei wedzonej (Coregonis clupeaformis), wyprodukowanej z surowca mrozonego o obnizonej jakości. Analizie poddano cztery partie ryb mrozonych sprowadzonych z Kanady. Stan surowca określono za pomocą testow chemicznych i mikrobiologicznych. Zawartośc azotu lotnych zasad amonowych (N-LZA) tylko w trzech partiach ryb wynosila mniej niz 35 mg. Zaawansowane zmiany oksydacyjne i hydrolityczne stwierdzono w szczegolności w III partii. Nie wykazano obecności paleczek Listeria monocytogenes w surowcu mrozonym. Po wedzeniu stwierdzono wiekszą zawartośc bialka i tluszczu, mniejszą ilośc pierwotnych, a wzrost wtornych produktow utlenienia lipidow, wzrost ilości PUFA, mniejszą zawartośc N-LZA, N-TMA i N-NH3 oraz jedynie w partii III obecnośc L. monocytogenes. Slowa kluczowe: sieja, mrozenie, wedzenie, jakośc
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