Salting and Marinating of Fish

Shenderyuk, V.I.; Bykowski, P.J.

doi:10.1201/9781003068419-11

Cited by 8 publications

(6 citation statements)

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“…Thus, the formation of carbon dioxide and other decarboxylation products is discovered. These products tie up acetic acid and the pH of marinade rises (Gökoğlu et al, 2004; Shenderyuk & Bykowski, 1989). It has been reported that the pH value should be between 4.00–4.50 for marinades (Gökoğlu, 2002; Kocatepe et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)

Çorapçı

Köstekli̇

Eyuboğlu

et al. 2020

J. Food Process. Preserv.

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Section: Resultsmentioning

confidence: 99%

The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)

Çorapçı

Köstekli̇

Eyuboğlu

et al. 2020

J. Food Process. Preserv.

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“…Therefore, the higher acidity of the brine at a higher temperature may be due to a greater diffusion of acidic substances (free amino acids, free fatty acids) from the meat into the brine, or a greater proliferation of lactic acid bacteria. Shenderyuk and Bykowski [1] found an effect of higher temperature (3 • C vs. 13 • C) on faster salt and acid penetration, mainly in the first days of marinating, and lower marinating yield, mainly using a higher (2:1 vs. 1.5:1) proportion of fish to brine. In turn, Rodger et al [23] found that an increase in marinating temperature for herring from 2.3 • C to 5.0 • C accelerated acid penetration (from 75 h to 51 h) more than salt penetration (from 110 h to 94 h), while an increase from 5.0 • C to 10.3 • C accelerated salt penetration (from 94 h to 45 h) more than acid penetration (from 51 h to 48 h).…”

Section: Mass Yield Moisture Salt and Ph Of Meatmentioning

confidence: 99%

“…The marinating of herring has been known of since ancient times, and the process has not changed significantly to this day. The industry most often uses the classic method, which involves a single stage of marination in a solution of acetic acid and table salt [1]. Cold fish marinades are a unique food product, as they are made from wild-caught herring, which contains fatty acids with positive effects on human health.…”

Section: Introductionmentioning

confidence: 99%

Effect of Marinating Temperature of Atlantic Herring on Meat Ripening, Peptide Fractions Proportion, and Antioxidant Activity of Meat and Brine

et al. 2023

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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 marinating temperature, and originated mainly from the 5–10 or <5 kDa fraction. The meat had a higher ABTS (2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonate) activity than the brine, opposite to the DPPH (2,2-diphenyl-1-picrylhydrazyl radical) activity, while the FRAP (Ferric Reducing Antioxidant Power) capacity was similar for meat and brine. The fractionation of the meat and brine extracts increased the antioxidant potential of FRAP and ABTS only for the brine. The most hydrophobic peptides were released during marinating at 7 °C. The meat and brine were dominated by 2–4 kDa peptides, followed by 4–6 and 0.5–2 kDa. The higher temperature favored a higher proportion of <4 kDa than >4 kDa peptides in the brine.

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“…This finding is consistent with those reported for marinated anchovies (Poligne and Collignan 2000), marinated sardine (Kilinc and Cakli 2005), and marinated saury (Sallam et al 2007) during storage at refrigerated temperature. During the storage of marinades, heterofermentative lactic acid bacteria can grow and degrade the amino acids with the formation of carbon dioxide and other decarboxylation products, which bind acetic acid and raise the pH of marinades (Shenderyuk and Bykowski 1989).…”

Section: Changes In Ph and Whcmentioning

confidence: 99%

Quality Assessment of Marinated Flying Fish (Cheilopogon intermedius) Fillets During Vacuum-packed Storage at 4 °C

Simora¹,

Armada²,

Babaran³

2020

Philipp J Sci

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Flying fish is considered a low-value fish in the Philippines but is a good source of inexpensive animal protein. The challenge is to effectively utilize this vulnerable raw material to increase its market value. The study evaluated the physicochemical changes and sensory attributes of flying fish (Cheilopogon intermedius) fillets marinated in three different marinating solutions (Marinade 1: “ham flavor”; Marinade 2: “salty-sour flavor”; Marinade 3: “spiced flavor”) and control (un-marinated) followed by vacuum-packaging then stored at 4 °C for 20 d. Chemical analyses revealed a significant reduction (p < 0.05) in the total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), histamine level, and thiobarbituric acid (TBA) value in the marinated fillets in comparison with the control. After 20 d of storage at 4 °C, mesophilic and psychrophilic bacterial counts reached 107–109 and 106–108 CFU/g, respectively. The panelists considered samples unfit for human consumption on Day 12 when the mesophilic and psychrophilic bacterial counts exceeded 106 CFU/g. No significant differences (p > 0.05) were detected for the overall sensory acceptability of the marinated samples; however, Marinade 1 was found to be most acceptable, followed by Marinades 2 and 3. The shelf-life of the marinated flying fish based on microbiological and sensory analyses at refrigerated storage (4 °C) was 12 d.

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Salting and Marinating of Fish

Cited by 8 publications

References 0 publications

The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)

The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on some quality properties of marinated sea bream (Sparus aurata L., 1758)

Effect of Marinating Temperature of Atlantic Herring on Meat Ripening, Peptide Fractions Proportion, and Antioxidant Activity of Meat and Brine

Quality Assessment of Marinated Flying Fish (Cheilopogon intermedius) Fillets During Vacuum-packed Storage at 4 °C

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