Poland is one of the largest food producers in Europe, and West Pomeranian region a large producer RTE food. Thus, objective this study was to determine prevalence Listeria sp. L. monocytogenes (LM) foods manufactured by 13 selected Polish whose processing plants are located region. In total, 650 samples foods, 263 ingredients salads desserts were analyzed. Almost 18% failed meet zero tolerance limit for Listeria, which means they should not be allowed retail. LM isolated from 13.5% samples,...

The technological properties of raw fish are influenced by the changes in protein structure under heating, which determines texture and quality product. aim study was to examine denaturation temperature rheological Baltic herring muscle tissue. thermal were determined differential scanning calorimetry (DSC) method using dynamic oscillatory tests. DSC showed four peaks associated with denaturing transformations myosin (39.59 °C), sarcoplasm (51.67 connective tissue (63.16 actin (74.40 °C)....

BACKGROUND: The influence of freezing on the changes during ripening is better described for salted fish than marinades. Therefore in present study effect preliminary raw material carcasses and fillets marinated 18 days at a temperature 10 °C, brine with 6% salt 5% acetic acid was examined. RESULTS: In both cases marinating thawed frozen resulted larger mass losses decrease value meat colour parameters. semi-marinades from herring were characterised by higher values total estimation based...

The aim of this study was to determine the prevalence Listeria sp. and monocytogenes in soil samples with reference type fertilizers (natural artificial) distance from places intensively exploited by men, as well relationship between presence L. fruits vegetables. examined 1,000 originated 15 different areas, whilst 140 210 vegetables were collected those areas. isolated only 5.5 % all coming exclusively meadows grazed cattle (27.8 %) areas near food processing plants (25 wild animal forests...

Effects of vinegar, oil, and sour cream brines on meat quality 4 popular cold marinades from herring were investigated in the study. Cover brine type affected composition nutritive value as well sensory microbiological marinated herring. Qualitative differences resulted cover penetration into meat, diffusion components to vinegar brine. Compared oil cream, contributed increased concentrations salt acetic acid, hardness, color brightness microbial contamination meat. Furthermore, caused...

Summary Salt concentrations of brine above 10% are still commonly used in fish marinating process. The study has showed an increasing salt affect to adversely all the properties marinated herring meat. Increase concentration from 5% 15% resulted significantly ( P < 0.05) decrease content water, non‐protein nitrogen and products protein hydrolysis. Consequently, weight yield fresh decreased 83% 74%. most palatable marinades contained 2–3% NaCl meat only. higher applied worsened taste,...

This study analyzes the effect of salt and acetic acid concentration, time, temperature fish freezing on activity losses cathepsins during marinating Atlantic Baltic herrings.The highest contribution to meat general proteolytic was found for cathepsin D-like activity. decreased process as a result of, among other things, brine. The methods had significant impact losses. average ratio L B in brine accounted 15:3.5:1.5, respectively. Depending method calculation, similar (per gram...

This study investigated the effect of acetic acid concentrations from 3 to 8% on physicochemical and sensory quality marinated Atlantic Baltic herring fresh frozen-thawed material. The increased concentration was found exert a strong impact decreased scores, weight yield, pH value as well an brightness parameter meat. In turn, moisture, protein hydrolysis products (PHB), total volatile bases (TVB) content, hardness were affected by higher addition lesser extent. Enhanced observed only at 5%...

Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a change in the composition of free amino acids, compared salting whole fish viscera Therefore, old indicators ripening dynamics based on acids not current. Determination can be performed by many methods, but most labor intensive and expensive. capillary electrophoresis method without derivatization (CZE) was used determine actual rates fillets. A group hydrophobic basic were determined...

Brines after herring marinating pose a serious financial problem to the industry and natural environment. Paradoxically, brine waste containing biological active compounds like proteases peptides being responsible for marinade quality is discarded with sewage. Results show that reuse of without filtration not possible because increase in bacterial count lipid oxidation marinated herring. The desired parameters marinades were achieved using permeate-50 µm free suspension lipids. best sensory...

Abstract This paper is the first ever to describe phenomenon of bimodal distribution cathepsin D in lysosomal and soluble fractions brine left after herring marinating. Up 2 times higher activity was observed lysosome fraction. Activity increased according logarithmic function during low frequency‐high power ultrasounds treatment or linear multiple freezing‐thawing brine. enhancement achieved only devoid lipids suspension. Study results show also that measurement marinating requires...

The food industry is looking for natural additives to improve acid curd cheese (tvarog), while shrimp by-products are being wasted. concentrated astaxanthin lipid preparation (ALP) was recovered from shells and added (0%, 0.25%, 0.5% 1%) tvarogs stored up 4 weeks at 5 ± 1 °C. addition of ALP increased the content decreased moisture in cheese. Water activity, acidity hardness differed significantly between variants. cheeses with had more stable lower pH after storage, higher titratable...

Abstract BACKGROUND As a result of climate change (reduced the oxygen content and food available in waters) overfishing, ever larger batches herring catch are classified as low‐value fish used for feedstuff or canned production. Fast complete ripening marinated fillets, especially from Baltic herring, poses problem because low muscle protease activity changes tissue proteins. RESULTS For first time, crude digestive proteases preparation (CDPP) was obtained viscera using two‐stage method...

Deep frying (DF) is a popular cooking technique resulting in desirable sensory quality. However, DF also results negative perception related to increased fat uptake and thus poor nutritional In this study, development of novel strategy for reduction surimi without additives coatings was attempted. Novel pre-baking pre-roasting were applied prior DF. This pre-treatment has not been reported literature. Total, free, bonded contents corresponding reductions determined. Cook moisture losses as...

Summary Cold marinades are produced mainly from the Clupeidae fish, because meat of other fish species does not reach a desired level ripeness in acid‐salt environment fresh brine. Hence, this work presents an innovative idea reusing brine including cathepsins and peptides for marinating cod, salmon, trout, carp. The extent ripening improvement depended on resistance to process. reused proved best improving fatty (salmon trout), which were qualified first class marinating. In case reuse did...

Summary In the fish industry, brine left after herring marinating is discarded to waste. This study presents laboratory‐scale findings regarding recovery of aspartyl (D + E) and cysteine cathepsins (B L) from waste brine. Ultrafiltration enabled cathepsin both soluble lysosomal fraction Retentate 10 kD a had highest activity 140% compared crude The amount recovered using membranes 30 100 was less than a, because part passes permeate. turn, salting‐out with ammonium sulphate only 80%, but...

The content of total volatile basic nitrogen (TVB-N) is highly determined by the variety raw material, freezing, salt, and acetic acid concentrations, therefore effect these factors on marinated herring quality was in this study. A higher TVB-N marinades from fillets than carcasses frozen fresh herrings. An increase salt concentration 5 to 15% reduced a greater extent 3 8%. However, above 11–13% or 5% brine did not result any significant decrease meat value. significantly correlated with...

The temperature has a significant effect on cathepsin activity, but the of ripening marinades, and formation protein hydrolysis products, is less studied than other technological factors. results this study showed that herring marinated at 2 °C higher mass yield, lower non-protein nitrogen (NPN), peptides, free amino acid fraction content, after marinating 7 12 °C. increased content most, decreased hardness, as measured via sensory assessment, meat. This was confirmed by hardness measurement...