Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2002
Volume 5
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Kołakowski E. , Bednarczyk B. 2002. PHYSICAL AND SENSORY CHANGES IN HEADED AND GUTTED BALTIC HERRING DURING IMMERSED SALTING IN BRINE WITH THE ADDITION OF ACETIC ACID PART 1. WEIGHT LOSSES, COLOR OF FLESH AND ITS SENSORY PROPERTIES, EJPAU 5(2), #09.
Available Online: http://www.ejpau.media.pl/volume5/issue2/food/abs-09.html

PHYSICAL AND SENSORY CHANGES IN HEADED AND GUTTED BALTIC HERRING DURING IMMERSED SALTING IN BRINE WITH THE ADDITION OF ACETIC ACID PART 1. WEIGHT LOSSES, COLOR OF FLESH AND ITS SENSORY PROPERTIES

Edward Kołakowski, Bożena Bednarczyk

 

ABSTRACT



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 was demonstrated that fish brined in a 16 % solution of NaCl with an addition of 1% acetic acid were of the best quality. In the flesh of these fish, no sour (“briny”) flavor could be detected, and the delicate, slightly elastic, texture was evaluated as very desirable. The addition of acetic acid into the brine improved the lightness of flesh substantially; at the same time, however, it increased weight losses of fish after brining, mainly on account of a decrease in the water content in fish flesh.

Key words: Baltic herring, immersed salting, acetic acid addition, physical and sensory changes