Department of Food Science and Technology, West Pomeranian University of Technology in Szczecin, Poland.
Department of Food Science and Technology, West Pomeranian University of Technology in Szczecin, Poland.
Food Chem. 2012 May 1;132(1):237-43. doi: 10.1016/j.foodchem.2011.10.062. Epub 2011 Nov 3.
Fish meat is characterized by a high content of valuable nutrients. During the marinating process, however, the process of proteins diffusion and other nitrogen fractions from fish to the surrounding brine is commonly observed. It was determined that the total nitrogen loss from herring meat of industrial maturity (4-5day) amounted to 6-19% of raw material nitrogen. Extension of the marinating time to 16-18days increases nitrogen losses even to 18-27%. Less loss was observed during marinating of fresh than of frozen herring and during marinating of carcasses, as opposite to fillets. Higher nitrogen content in fish was not proved to influence higher nitrogen losses in a brine. The majority of loss consisted of nitrogen fractions soluble in TCA, of which one third was formed by α-amine nitrogen. Nitrogen contained in brine suspension accounted for only 1.5-4% of total nitrogen losses. With increasing salt or acid concentration the amount of total nitrogen loss was lower from fresh herring and higher from frozen one. Higher salt concentration significantly reduced the amount of non-protein nitrogen and all its fractions during marinating of fresh and frozen herring. In case of acetic acid, the influence of its concentration was diverse and depended on type of herring and its dressing.
鱼肉的特点是含有丰富的有价值的营养物质。然而，在腌制过程中，通常会观察到蛋白质从鱼扩散到周围盐水中的过程，以及其他氮素成分的扩散。研究确定，工业成熟度（4-5 天）的鲱鱼肉中总氮损失占原料氮的 6-19%。腌制时间延长至 16-18 天，氮损失甚至增加到 18-27%。与鱼片相反，新鲜鲱鱼的腌制损失比冷冻鲱鱼少，而鱼块的腌制损失比鱼片少。鱼中较高的氮含量并未证明会导致盐水中较高的氮损失。大部分损失是可溶于 TCA 的氮素成分，其中三分之一是α-氨基氮。盐水悬浮液中所含的氮仅占总氮损失的 1.5-4%。随着盐或酸浓度的增加，新鲜鲱鱼的总氮损失量减少，而冷冻鲱鱼的总氮损失量增加。较高的盐浓度在腌制新鲜和冷冻鲱鱼时显著减少了非蛋白氮及其所有成分的含量。对于乙酸，其浓度的影响是多种多样的，取决于鲱鱼的类型及其处理方式。
