Effect of Cover Brine Type on the Quality of Meat from Herring Marinades

Szymczak, Mariusz; Szymczak, Barbara; Koronkiewicz, A.; Felisiak, Katarzyna; Bednarek, Mateusz

doi:10.1111/1750-3841.12090

Cited by 22 publications

(16 citation statements)

References 28 publications

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“…These values are in accordance with the values found by Nielsen [10], who studied the ripening of barrelsalted herring during 189 days in which the pH-values were reported to be around 6. The pH in VC was significantly (p<0.05) lower, namely 4.03 ± 0.00, which is in accordance with earlier values found in different vinegar brines from four different brands; 3.85-4.35 [28].…”

Section: Proximate Composition Analysissupporting

confidence: 91%

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Gringer

Osman

Nielsen³

et al. 2014

J Food Process Technol

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Brines generated during the last marination step in the production of marinated herring (Clupea harengus) were chemically characterized and analyzed for antioxidant and enzyme activities. The end-products were vinegar cured, spice cured and traditional barrel-salted herring with either salt or spices. The chemical characterization encompassed pH, dry matter, ash, salt, fatty acids, protein, polypeptide pattern, iron and nitrogen. The antioxidant activity was tested with three assays measuring: iron chelation, reducing power and radical scavenging activity. The enzymatic activity for peroxidase and protease were also tested. Results revealed that the brine can contain up to 56.7 mg protein/ mL, up to 20.1 mg fatty acid/mL, good antioxidant activity, high amounts of the antioxidative amino acids lysine, alanine, and glycine, and high enzymatic activity. The potential of using the protein-rich fraction with biological activity from brines from the marinated herring production was demonstrated in this work.

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Section: Proximate Composition Analysissupporting

confidence: 91%

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Gringer

Osman

Nielsen³

et al. 2014

J Food Process Technol

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“…PCR reactions were run in 25 μL of the reaction mixture containing: 2.6 μL of water, PCR grade (colorless cap, Roche Master Kit), 2.4 μL of Mg 2+ (25 mM, blue cap, Roche FastStart kit [Roche, USA, CA]), 4.0 μL of starter 1, 4.0 μL of starter 2, 2.0 μL of Roche Master (red cap), and 5.0 μL of DNA (20 ng/μL). In order to confirm the presence of L. monocytogenes in the sample, electrophoresis agarose analysis was also performed (Szymczak and others ). A product with the size of 146 pairs of bases indicated a positive result and presence of L. monocytogenes in the sample.…”

Section: Methodsmentioning

confidence: 99%

Effect of Filling Type and Heating Method on Prevalence of Listeria species and Listeria monocytogenes in Dumplings Produced in Poland

Szymczak

Dąbrowski

2015

Journal of Food Science

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The count of Listeria monocytogenes was determined, before and after heat treatment, in 200 samples of dumplings of 9 brands and with different types of stuffing. Analyses were conducted according to ISO 11290-1 standard and with real-time PCR method. The highest count of L. monocytogenes was found in meat dumplings (10(2) to 10(4) CFU/g), whereas products with white cheese-potato stuffing and vegetable-mushroom stuffing contained significantly less Listeria, 20 to 80 and 5 to 32 CFU/g, respectively. In cooled meat dumplings the extent of contamination depended significantly on the producer. In addition, a significant (P < 0.05) correlation was determined between contamination level and meat content in the stuffing (rho = 0.418), especially in stuffing containing pork meat (0.464), contrary to beef-containing stuffing (0.284). Heating dumplings in boiling water for 2 min completely eliminated L. monocytogenes in meat dumplings. In contrast, the microwave heating applied for 2 min at 600 W only reduced the count of L. monocytogenes by 1 to 2 logs. Hence, the microwave heating failed to reduce the risk of infection with this pathogen below the level permissible in the EU regulation, especially in the most contaminated samples. In this case, the efficacy of microwave heating was significantly (P < 0.05) affected by the initial count of L. monocytogenes (rho = 0.626), then by meat content in the stuffing (0.476), and to the lowest extent--by the type of meat (0.415 to 0.425). However, no Listeria sp. and L. monocytogenes were isolated from cooked dumplings with fruits (strawberries or blueberries).

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“…Losses of TN to vinegar brine range from 8% in Rollmops to 15% in Bismarck (Szymczak et al, 2013). Losses of TN to vinegar brine range from 8% in Rollmops to 15% in Bismarck (Szymczak et al, 2013).…”

Section: Other Ways In Which Composition Is Alteredmentioning

confidence: 99%

Marinating and Salting of Herring, Nitrogen Compounds’ Changes in Flesh and Brine

Szymczak

Tokarczyk

Felisiak

2015

Processing and Impact on Active Components in Food

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Effect of Cover Brine Type on the Quality of Meat from Herring Marinades

Cited by 22 publications

References 28 publications

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products

Effect of Filling Type and Heating Method on Prevalence of Listeria species and Listeria monocytogenes in Dumplings Produced in Poland

Marinating and Salting of Herring, Nitrogen Compounds’ Changes in Flesh and Brine

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