Abstract
Brines after herring marinating pose a serious financial problem to the industry and natural environment. Paradoxically, the brine waste containing biological active compounds like proteases and peptides being responsible for marinade quality is discarded with sewage. Results show that the reuse of brine without filtration is not possible because of increase in the bacterial count and lipid oxidation in marinated herring. The desired parameters of marinades were achieved using brine permeate-50 µm free of the suspension and lipids. The best quality and sensory parameters of marinated herring meat were obtained using permeate-0.22 brine, which not contain microorganisms and lipids, and also a high activity of proteases. Reuse of brine allows reducing by half the losses of protein hydrolysis products (PHP) from meat to brine and for reverse diffusion of PHP and peptidases to meat. The marinades produced with the newly-developed method had up to 25% more PHP, up to 20% lower hardness, 10–20% higher activity of proteases, 40–97% lower indices of lipid oxidation, and 5% higher scores in sensory assessment, compared to the marinades produced with fresh brine. The inexpensive and easy to perform microfiltration of brine affords the possibility of increasing the quality and nutritional value of marinades and minimizing both waste volume and production costs.
Highlights
Fish marinades that are popular in many regions of the world are manufactured during cold ripening of fish meat in an aqueous solution of table salt, NaCl (4–9%) and acetic acid (3–7%) called a marinating brine
The study was conducted with frozen fillets of Atlantic herring having the size of 4–8 fillets/kg that are most often used in the fish processing industry for marinating
The antioxidative and proteolytic activities in the tissue were typical of frozen herring, i.e. the TEAC value was lower while the ferric reducing antioxidant power (FRAP) value was higher than in fresh one (Kołakowska and Bartosz 2011), and aspartyl peptidases were predominating (Szymczak 2017)
Summary
Fish marinades that are popular in many regions of the world are manufactured during cold ripening of fish meat in an aqueous solution of table salt, NaCl (4–9%) and acetic acid (3–7%) called a marinating brine. Depending on the herring (Atlantic vs Baltic), fat content in fish, season and basic parameters (fish to brine ratio, temperature, marinating time) different concentrations of salt and acetic acid are used in the world. The ripening of marinade meat proceeds as a result of multiple physical, biochemical, and microbiological transformations. Most of these transformations are associated with the hydrolysis of proteins and lipids and with their interactions. The significant loosening of meat structure is caused by dissolution of poorly crosslinked collagen in acetic acid (Szymczak et al 2015)
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