Marinades

Meyer, Victor

doi:10.1016/b978-0-12-395571-5.50013-2

Cited by 28 publications

(28 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Penetration of acetic acid into the meat tissue during marinating process causes considerable swelling of structural proteins and dissolution of some collagen fractions in the connective tissue and muscle membranes (Meyer ; Szymczak and Kolakowski ). Besides, salt in the first stage of penetration dissolves some of the proteins, denaturing them later on.…”

Section: Introductionmentioning

confidence: 99%

Effects of Marinating Time, Acetic Acid and Salt Concentrations on the Quality of Little Tunny Fish (Euthynnus alletteratus) Fillet

Topuz

2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Effects of marinating time, acetic acid and salt concentration of marinating solution on weight yield, shear force, omega-3 fatty acid content and sensory properties of marinated little tunny fish (Euthynnus alletteratus) were investigated using response surface methodology. Response variables including weight yield, shear force and overall acceptance scores were significantly affected by process variables. Acetic acid and salt concentration of marinating solution were significantly affected weight yield, shear force and overall acceptance scores, while marinating time had no significant effect. Decreasing of salt and acetic acid concentration at fixed marinating time (36 hours) increased the weight yield of marinated fish fillets. Decreasing of salt and acetic acid concentration slightly increased the omega-3 fatty acid ratio but it had no important effect on the omega-3 ratio of marinated fish fillets. Optimum conditions were as follows: marinating time, 30.28 hours; acetic acid concentration, 1.1 mL/100 mL; salt concentration, 6.2 g/100 mL. Under this condition, weight yield was 87.9 6 0.8%, which well matches with the predicted value. PRACTICAL APPLICATIONSMarinades are ready to eat fish products consisting of fresh, frozen or salted fish or portions of fish processed by treatment with edible acids and salt and put up in brines, sauces, creams or oil. Weight loss during marinating is main problem of the marinades industry since they primarily affect the cost of fish marinades. Together with acetic acid and water, proteins, lipids, free fatty acids and minerals diffuse into the brine, which decreases the quality and weight yield of the marinades. Response surface methodology was employed to study for improving weight yield without causing undesirable changes in the physical properties. The present study gives valuable information about effect of marinating time, salt and acetic acid concentrations on the quality of marinated fish fillet. The result of the study will be useful for the fish marinating industry to produce novel fish marinades with high yield and acceptable product quality characteristics.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of Marinating Time, Acetic Acid and Salt Concentrations on the Quality of Little Tunny Fish (Euthynnus alletteratus) Fillet

Topuz

2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…Marinades are fish products consisting of fresh, frozen or salted fish or portions of fish processed by treatment with edible acids and salt and placed in brines, sauces, creams or oils 12 . Marinades are semipreserves; acid, usually acetic acid, and salt are added to the fish to retard the action of bacteria and enzymes, resulting in a product with a characteristic flavor and an extended but limited shelf life 13 .…”

Section: Introductionmentioning

confidence: 99%

“…Amino acids formed from the fish protein are transformed in various ways by microbial activity when the acidity level allows such organisms to grow. The amino acids are largely decarboxylated and biogenic amines, such as cadaverine, putrescine, tyramine and histamine are formed 12 …”

Section: Introductionmentioning

confidence: 99%

Changes in biogenic amines during maturation of sardine Sardina pilchardus marinade

Gökoğlu

2003

Fisheries Sci

View full text Add to dashboard Cite

The aim of the present study was to determine the changes in biogenic amines during the maturing process of sardine marinade. The fish were filleted and the fillets were immersed in solutions containing acetic acid and NaCl for 24 h. Biogenic amines (tyramine, putrescine, cadaverine, histamine, spermidine and spermine) were determined at 4 h intervals during the maturing process. At the start of the maturing process, tyramine, putrescine, cadaverine and histamine contents were lower than those in raw fish. Tyramine, putrescine, cadaverine and histamine contents changed according to the progress of maturation. Spermine and spermidine were detected in small amounts only at the beginning of maturation.

show abstract

“…Marinatlar, balıkların ve kabukluların asetik asit ve tuz çözeltisinde ısıl işlem uygulanmaksızın olgunlaş-tırılması ve değişik tatlar kazanması amacıyla şeker, baharatlar, salamura, sos ve sebzelerin de ilave edilerek cam şişe veya plastik kaplar içerisinde paketlenmiş ürünlerdir. Asetik asit ve tuz sadece etin depolama periyodunu uzatmakla kalmayıp aynı zamanda lezzetini de artırmaktadır 9,10 . Balıklar-da marinat teknolojisi üzerine araştırmalar fazla miktarda olmasına rağmen, kerevitin marinasyonu hakkında herhangi bir çalışmaya rastlanmamıştır [11][12][13][14][15][16][17] .…”

unclassified

Biberiye ve Kekik Esansiyel Yağları Katkısının Marine Edilmiş Kerevitlerin (Astacus leptodactylus Esch., 1823) Raf Ömrüne Etkisinin Belirlenmesi

Duman¹,

Çoban²,

Özpolat³

2012

Kafkas Univ Vet Fak Derg

View full text Add to dashboard Cite

ÖzetBu çalışmada, biberiye ve kekik esansiyel yağları uygulanarak marine edilen kerevitlerin 4ºC'de muhafazası sırasında kimyasal [pH ve tiyobarbitürik asit (TBA)], mikrobiyolojik (Toplam aerobik bakteri, psikrofilik bakteri, laktik asit bakterileri ve maya küf bakteri sayımı) ve duyusal niteliklerinde meydana gelen değişimler incelenmiştir. Analiz sonuçlarına göre gruplar arasında pH değeri bakımından istatistiksel olarak fark saptanmamıştır (P>0.05). Ancak TVB-N ve TBA miktarları açısından kontrol grubu ile esansiyel yağ uygulanan gruplar arasındaki farkın önemli olduğu (P<0.05) tespit edilmiştir. Yine muhafaza süresince toplam aerobik bakteri, psikrofilik bakteri, laktik asit bakterileri ve maya küf bakteri sayısı bakımından kontrol grubu ile uygulama grupları arasındaki farkın önemli olduğu bulunmuştur (P<0.05). Duyusal değerlendirme sonuçlarına göre kontrol grubunun raf ömrü 42 gün olarak belirlenirken, biberiye esansiyel yağı uygulanan grubun 56 ve kekik esansiyel yağı uygulanan grubun raf ömrü 70 gün olarak belirlenmiştir. Sonuç olarak, uygulanan esansiyel yağların ürünün raf ömrü üzerine olumlu etki gösterdiği, özellikle kekik esansiyel yağının bu konuda kayda değer olduğu, adı geçen yağların kullanımının ürünün kimyasal ve mikrobiyolojik kalitesi üzerine olumlu etki yaptığı ortaya konmuştur. Anahtar sözcükler: Kerevit, Marinasyon, Biberiye esansiyel yağı, Kekik esansiyel yağı, Esansiyel yağlar, Raf ömrü The Determination of the Effect to Shelf Life of Marinated Crayfish (Astacus leptodactylus Esch., 1823) with Rosemary and Thyme Essential Oils Additive SummaryIn this study, chemical [pH and thiobarbituric acid (TBA)], microbiological (Total aerobic bacteria, psychrophilic bacteria, lactic acid bacteria and yeast-mould count) and sensory analyses were performed to investigate the qualitative changes of crayfish marinated with rosemary and thyme essential oils during the storage at 4ºC. According to the results, statistically no significant difference was found in pH values amongst groups (P˃0.05). However, the difference between control group and essential oils applied groups were significant (P˂0.05) in term of TBA values. During the storage, the difference between control group and essential oils applied groups in term of the total aerobic bacteria, psychrophilic bacteria, lactic acid bacteria and yeast-mould counts were statistically found significant (P˂0.05). The sensory evolution results indicated that the shelf life of marinated crayfish was 42 days for the control, 56 days for the rosemary and 70 days for the thyme essential oils applied groups. In conclusion, essential oils showed a positive effect on the product's shelf-life; particularly thyme essential oil is noteworthy in this regard. The use of oils mentioned was a positive impact on the chemical and microbiological quality of the products.

show abstract

Marinades

Cited by 28 publications

References 1 publication

Effects of Marinating Time, Acetic Acid and Salt Concentrations on the Quality of Little Tunny Fish (Euthynnus alletteratus) Fillet

Effects of Marinating Time, Acetic Acid and Salt Concentrations on the Quality of Little Tunny Fish (Euthynnus alletteratus) Fillet

Changes in biogenic amines during maturation of sardine Sardina pilchardus marinade

Biberiye ve Kekik Esansiyel Yağları Katkısının Marine Edilmiş Kerevitlerin (Astacus leptodactylus Esch., 1823) Raf Ömrüne Etkisinin Belirlenmesi

Contact Info

Product

Resources

About