Total Volatile Basic Nitrogen in Meat and Brine During Marinating of Herring

Abstract

ABSTRACTThe content of total volatile basic nitrogen (TVB-N) is highly determined by the variety of raw material, freezing, salt, and acetic acid concentrations, and therefore the effect of these factors on marinated herring quality was determined in this study. A higher TVB-N content was determined in marinades from fillets than from carcasses and from frozen than fresh herrings. An increase in salt concentration from 5 to 15% reduced the content of TVB-N to a greater extent than the increase in acid concentration from 3 to 8%. However, the increase in salt concentration above 11–13% or of acid above 5% in brine did not result in any significant decrease of meat TVB-N value. The brine TVB-N content was significantly correlated with meat TVB-N and was higher than in meat. The best freshness indicators were NH3-N and tyrosine in brine, which can be deemed more universal indicators of the freshness of marinated herring meat. The diffusion from meat to brine was found to significantly decrease the meat TVB-N value and potentially increase marinated meat quality. Therefore, the removal of TVB-N from fish, via changing the brine several times, may be a better option than increasing the concentration of salt/acetic acid in marinating brine.