title: Effect of cover brine type on the quality of meat from herring marinades.
abstract: Effects of vinegar, oil, and sour cream brines on meat quality of 4 popular cold marinades from herring were investigated in the study. Cover brine type affected the composition and nutritive value of meat as well as the sensory and microbiological quality of marinated herring. Qualitative differences resulted from cover brine penetration into meat, and from diffusion of components from meat to vinegar brine. Compared to oil and sour cream, vinegar brine contributed to increased concentrations of salt and acetic acid, hardness, color brightness of marinades meat and to increased microbial contamination of meat. Furthermore, vinegar caused nitrogen losses to 15%, including valuable products of protein hydrolysis, enzymes, and total volatile bases. The rolling up of fillets reduced diffusion even by 50%. In turn, oil and sour cream were causing mainly a higher fat content and overall sensory evaluation of the marinades.
authors.affiliation: Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland. mariusz.szymczak@zut.edu.pl
authors.forename: Mariusz
authors.initials: M
authors.lastname: Szymczak
authors.forename: Barbara
authors.initials: B
authors.lastname: Szymczak
authors.forename: Anna
authors.initials: A
authors.lastname: Koronkiewicz
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Felisiak
authors.forename: Mateusz
authors.initials: M
authors.lastname: Bednarek
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis; D015169:Colony Count, Microbial; D004041:Dietary Fats / Q000032:analysis; D005399:Fishes; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000382:microbiology*; D009812:Odorants / Q000032:analysis*; D012492:Salts / Q000032:analysis / Q000737:chemistry; D013649:Taste / Q000502:physiology*; D014867:Water / Q000032:analysis
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D012492:Salts; C017082:brine; D014867:Water