Department of Food Science and Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland.
J Sci Food Agric. 2011 Jan 15;91(1):68-74. doi: 10.1002/jsfa.4149. Epub 2010 Sep 17.
The influence of freezing on the changes during ripening is better described for salted fish than marinades. Therefore in the present study the effect of preliminary freezing of raw material on the ripening of carcasses and fillets marinated during 18 days at a temperature of 10 °C, in brine with 6% salt and 5% acetic acid was examined.
In both cases the marinating of thawed frozen material resulted in larger mass losses and decrease of the value of meat colour parameters. The semi-marinades from raw herring were characterised by higher values of total estimation based on sensory analysis. The statistical analysis showed weak correlation between the discriminants of sensory assessment and the studied physicochemical parameters of semi-marinades.
These results suggest that the semi-marinades from raw fish are characterised by higher sensory quality, better colour parameters and higher yield than those from frozen thawed fish.
与腌制剂相比，冷冻对咸鱼成熟过程中变化的影响描述得更为详细。因此，在本研究中，研究了在 10°C 的温度下，用 6%盐和 5%醋酸的盐水腌制 18 天期间，初步冷冻原料对腌制鱼体和鱼片成熟的影响。
在这两种情况下，解冻冷冻材料的腌制都会导致更大的质量损失和肉色参数值降低。生鲱鱼的半腌制剂的基于感官分析的总评价值更高。统计分析显示，感官评估的判别因素与半腌制剂的研究物理化学参数之间存在弱相关性。
这些结果表明，与冷冻解冻的鱼相比，生鱼的半腌制剂具有更高的感官质量、更好的颜色参数和更高的出肉率。
