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.
2003
Volume 6
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Kołakowski E. , Bednarczyk B. 2003. CHANGES IN HEADED AND GUTTED BALTIC HERRING DURING IMMERSED SALTING IN BRINE WITH THE ADDITION OF ACETIC ACID PART 2. INTENSITY OF PROTEOLYSIS, EJPAU 6(1), #10.
Available Online: http://www.ejpau.media.pl/volume6/issue1/food/abs-10.html

CHANGES IN HEADED AND GUTTED BALTIC HERRING DURING IMMERSED SALTING IN BRINE WITH THE ADDITION OF ACETIC ACID PART 2. INTENSITY OF PROTEOLYSIS

Edward Kołakowski, Bożena Bednarczyk

 

ABSTRACT



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 weeks of storage at a temperature of 8 ± 1°C. The addition of acetic acid into brine accelerated proteolysis in flesh noticeably, at the same time retarding diffusion of muscle protein into brine. After the first week of fish maturation, the maximum proteolysis was observed at a pH of 3.8, and after the second week of maturation—at a pH of 4.2 to 4.8. Within a more acidic pH range, TCA-soluble products prevailed in flesh, with a minimum share of TCA-precipitated brine extractable protein, while in a less acidic range there were proportionately more products from the latter group, even t

Key words: Baltic herring, immersed salting, acetic acid addition, pH vs. proteolysis.