The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating

Abstract

Cold marinades are produced mainly from the Clupeidae fish, because meat of other fish species does not reach a desired level of ripeness in the acid-salt environment of fresh brine. Hence, this work presents an innovative idea of reusing brine including cathepsins and peptides for marinating cod, salmon, trout, and carp. The extent of marinades ripening improvement depended on fish resistance to the marinating process. The reused brine proved best in improving the ripening of fatty fish (salmon and trout), which were qualified to the first class of resistance to marinating. In the case of cod, the reuse of brine did not elicit a satisfactory improvement in meat ripening. Therefore cod was qualified to the second class of resistance. The reuse of brine resulted in decreased values of lipid oxidation indices (except for cod) and meat hardness, and in increased scores for overall sensory evaluation and total volatile bases nitrogen value.

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

“…De igual manera, el efecto combinado de 0,5 % de aceite de orégano, 0,1 % de ácido cítrico, 4 horas de salado y una temperatura de 85°C en el proceso de marinado de filetes de trucha garantizaron buenos resultados en las características sensoriales del producto empacado en condiciones de atmósfera modificada y almacenado por 150 días. El aceite de orégano mejoró la apariencia y mantuvo un color deseable durante el almacenamiento, mientras que el uso de 0,1 % de ácido cítrico reportó valores bajos de pH y TBARS (Giavasis et al, 2014), Szymczak et al (2019) demostraron que la reutilización de salmuera, que incluye catepsinas y péptidos, en el marinado de trucha mejoró su maduración luego de 7 días, reportando 85,2 % de rendimiento de masa, 2,11 % de NaCl, 1,73 % de ácido acético, 4,24 de pH, 65,26 % de humedad y 3,27 g/100 g de nitrógeno total; mientras que los valores L*, a* y b* fueron de 64,2, 12,5 y 3,6, respectivamente. También se logró disminuir en un 30 % la formación de productos primarios de la oxidación lipídica y la dureza de la carne.…”

Organic Food in the Diet of Residents of the Visegrad Group (V4) Countries—Reasons for and Barriers to Its Purchasing

“…The food market is changing dynamically. New food production technologies are emerging, especially those with high and enriched nutritional value and functional food [4][5][6]. To a large extent, the changes concern the organic food sector, which contributes to maintaining good health due to maintaining metabolic processes in the body, which is an essential element of health prevention [7,8].…”

The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining

“…6 However, the number of endogenous enzymes is limited, and the enzyme activity is influenced by many factors, such as salting temperature, brine concentration, and salt type. 7,8 Therefore, adding the appropriate exogenous proteases to accelerate proteolysis effectively improves the flavor quality of salted fish in a short time. 9 Previous studies have focused on ham or sausage when using exogenous protease addition to promote flavor quality.…”

“…The endogenous enzymes in salted fish, which can degrade proteins into polypeptides and free amino acids, are cathepsins, calpains, dipeptidases, and aminopeptidases 6 . However, the number of endogenous enzymes is limited, and the enzyme activity is influenced by many factors, such as salting temperature, brine concentration, and salt type 7,8 . Therefore, adding the appropriate exogenous proteases to accelerate proteolysis effectively improves the flavor quality of salted fish in a short time 9 .…”