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Zbadano katalizujący wpływ chlorku wapnia na proces dojrzewania solonego śledzia bałtyckiego. Tusze śledzia, świeże lub mrożone/rozmrożone, zalewano 12- -procentowym roztworem NaCl zawierającym 0, 0,1, 0,5 lub 1,0%, chlorku wapnia, stosując proporcję surowca do roztworu 1:1 (wagowo). Próby inkubowano przez 18 dni w temperaturze 7±1°C i pobierano do badań po 1, 3, 5, 7, 9, 11, 15 i 18 dobach dojrzewania...
The amount of and changes in the products of protein hydrolysis (TCA-soluble and TCA-insoluble biuret positive products, brine extractable protein, non-protein nitrogen, amino acid nitrogen and others) were examined in salted flesh of headed and gutted Baltic herring immersed in 16% NaCl brine with the addition of acetic acid (0, 1, 2, 3, 4, 5, 6, 7%), as well as in brine itself, after one and two...
Headed and gutted Baltic herring were immersed in 16 % brine containing 0, 1, 2, 3, 4, 5, 6 or 7 % acetic acid. Weight ratio of fish to brine was 1:1. Samples were stored for two weeks at a temperature of 8 ± 1°C. Changes were investigated in fish weight, weight and volume of brine, pH of flesh and brine, color parameters of flesh and its sensory properties after one and two weeks of maturation. It...
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