Effect of Cover Brine Type on the Quality of Meat from Herring Marinades |
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| Authors: | Mariusz Szymczak Barbara Szymczak Anna Koronkiewicz Katarzyna Felisiak Mateusz Bednarek |
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| Affiliation: | 1. Dept. of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian Univ. of Technology, , Szczecin, Poland;2. Dept. of Applied Microbiology and Biotechnology, Faculty of Food Science and Fisheries, West Pomeranian Univ. of Technology, , Szczecin, Poland;3. Fish Technology and Enzymology Students Scientific Assoc., Faculty of Food Science and Fisheries, West Pomeranian Univ. of Technology, , Szczecin, Poland |
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| Abstract: | Effects of vinegar, oil, and sour cream brines on meat quality of 4 popular cold marinades from herring were investigated in the study. Cover brine type affected the composition and nutritive value of meat as well as the sensory and microbiological quality of marinated herring. Qualitative differences resulted from cover brine penetration into meat, and from diffusion of components from meat to vinegar brine. Compared to oil and sour cream, vinegar brine contributed to increased concentrations of salt and acetic acid, hardness, color brightness of marinades meat and to increased microbial contamination of meat. Furthermore, vinegar caused nitrogen losses to 15%, including valuable products of protein hydrolysis, enzymes, and total volatile bases. The rolling up of fillets reduced diffusion even by 50%. In turn, oil and sour cream were causing mainly a higher fat content and overall sensory evaluation of the marinades. |
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| Keywords: | cover brine herring marinades quality L. monocytogenes |
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