Losses of nitrogen fractions from herring to brine during marinating

Szymczak, Mariusz; Kolakowski, E.

doi:10.1016/j.foodchem.2011.10.062

Cited by 34 publications

(39 citation statements)

References 18 publications

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“…In herring marinating brines, i.e. with salt and acetic acid present, both incubation time and increased degree of herring muscle exposure increased total nitrogen content in residual marinades (Szymczak and Kołakowski, 2012) Although not very visible in terms of total protein levels, SDS-PAGE data revealed that higher salt brines (5% and 8%) (lanes 6 and 7, respectively in Fig. 3a) solubilized larger amounts of myofibrillar proteins like titin, nebulin (not showed), myosin heavy chain and desmin compared to SB's obtained from 3% salt solutions (lane 5, Fig.…”

Section: Composition Of Herring Process Watersmentioning

confidence: 97%

“…Chemical flocculation, however, renders the flocculated biomass unsuitable for further use as food or feed. To the best of our knowledge, only herring marinating brines have so far been the subject for compositional analyses (Andersen et al, 2007;Christensen et al, 2011;Gringer et al, 2014;Svensson et al, 2004;Szymczak and Kołakowski, 2012;Taheri et al, 2014;Drost et al, 2014). Thus, the total amount of biomolecules lost by leaching throughout the entire herring processing chain remains unknown.…”

Section: Herring Kep T In St Orage Water (S W) (3 % Nacl) In the Procmentioning

confidence: 99%

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Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration

Osman

Gringer

Svendsen

et al. 2015

Food and Bioproducts Processing

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Section: Composition Of Herring Process Watersmentioning

confidence: 97%

Section: Herring Kep T In St Orage Water (S W) (3 % Nacl) In the Procmentioning

confidence: 99%

Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration

Osman

Gringer

Svendsen

et al. 2015

Food and Bioproducts Processing

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“…Szymczak and Kolakowski [9] showed that the amount of total nitrogen diffusing from herring meat into the brine is large and significantly increases with ripening time. The same authors also found that the loss of total nitrogen from fillets was higher than that from whole herring, most likely due to the larger exposed tissue surface.…”

Section: Proximate Composition Analysismentioning

confidence: 99%

“…More than 80% of the exploited by-products were used for the production of low value-added products such as fish meal, silage and feed whereas only about 15% were used for human consumption [7]. Research has shown that marine by-products contain compounds such as minerals, fatty acids, amino acids, polysaccharides and proteins with interesting biological activity [8][9][10][11]. Sathivel et al [12] demonstrated that protein hydrolysates made from herring by-products (head and gonad) may serve as a good source of desirable quality peptides and amino acids.…”

Section: Introductionmentioning

confidence: 99%

“…During this period, many biochemical reactions takes place liberating amino acids, peptides, enzymes and lipids into the brine [10]. The brine from marinated herring has been characterized in order to better understand the ripening process of barrel-salted herring [8,9,15,16]. Christensen et al [17] tried to re-use such brine in a fresh batch of traditional barrelsalted herring in order to speed up the maturation time, but this study showed no effect of the added brine on the processing time.…”

Section: Introductionmentioning

confidence: 99%

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Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Gringer

Osman

Nielsen³

et al. 2014

J Food Process Technol

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Brines generated during the last marination step in the production of marinated herring (Clupea harengus) were chemically characterized and analyzed for antioxidant and enzyme activities. The end-products were vinegar cured, spice cured and traditional barrel-salted herring with either salt or spices. The chemical characterization encompassed pH, dry matter, ash, salt, fatty acids, protein, polypeptide pattern, iron and nitrogen. The antioxidant activity was tested with three assays measuring: iron chelation, reducing power and radical scavenging activity. The enzymatic activity for peroxidase and protease were also tested. Results revealed that the brine can contain up to 56.7 mg protein/ mL, up to 20.1 mg fatty acid/mL, good antioxidant activity, high amounts of the antioxidative amino acids lysine, alanine, and glycine, and high enzymatic activity. The potential of using the protein-rich fraction with biological activity from brines from the marinated herring production was demonstrated in this work.

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Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low‐technological value Baltic herring (Clupea harengus membras L.)

Kamiński,

Szymczak,

Szymczak

2024

J Sci Food Agric

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BACKGROUNDDue to the climate change (reduced the oxygen content and food available in the waters) and overfishing, ever larger batches of the herring catch are classified as low‐value fish and used for feedstuff or canned food production. Fast and complete ripening of marinated fillets, especially from low‐value Baltic herring, poses a problem due to low muscle protease activity and changes in muscle tissue proteins.RESULTSFor the first time, a crude digestive proteases preparation (CDPP) was obtained from herring viscera using a two‐stage method consisting of ethanol extraction and then salt precipitation. CDPP had a reduced hemoglobin content, optimum activity at pH 7.5‐8.8 or 60‐120 g·kg‐1 NaCl. At pH 4‐5, it still exhibited 24‐68% of proteolytic activity. CDPP was used for 4‐24 h brining of fresh and frozen‐thawed fillets or injection of fresh fillets before marinating. CDPP‐brining increased especially cathepsin D and carboxypeptidase‐A activities, while decreased cathepsin B and L activities in the marinades. CDPP‐brining mitigated the negative effect of freezing‐thawing on mass‐yield, proteases activity, protein hydrolysis, texture profile, colour and sensory quality of the marinated fillets. CDPP‐injection proved to be the best method because it increased mass‐yield and ripeness of the marinated fillets to a greater extent than CDPP‐brining did. The marinades from the CDPP‐treated fillets had no bitter taste due to the presence of hemoglobin or chymotrypsin, and there were no results indicating lipid oxidation.CONCLUSIONThe application of CDPP in marinating technology proved to be a viable approach to enable using low‐value herring in food production, shorten marinating time, and improve the ripeness and sensory quality of meat.This article is protected by copyright. All rights reserved.

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Losses of nitrogen fractions from herring to brine during marinating

Cited by 34 publications

References 18 publications

Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration

Quantification of biomolecules in herring (Clupea harengus) industry processing waters and their recovery using electroflocculation and ultrafiltration

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low‐technological value Baltic herring (Clupea harengus membras L.)

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