$Losses of nitrogen fractions from herring to brine during marinating$

Losses of nitrogen fractions from herring to brine during marinating

► Total nitrogen loss from meat to brine amounted 6–27% of raw herring. ► Higher nitrogen content in herring did not influence nitrogen loss. ► The main factors affecting amount of losses are herring type and marinating time. ► Other factors are dressing, freezing, salt and acid concentration in bri...

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Veröffentlicht in:	Food chemistry 2012-05, Vol.132 (1), p.237-243
Hauptverfasser:	Szymczak, Mariusz, Kołakowski, Edward
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Brine Fish and seafood industries Fishes Food engineering Food industries Freezing Fundamental and applied biological sciences. Psychology General aspects Herring Losses Marinating Marine Nitrogen Nitrogen - chemistry Salts - chemistry Seafood - analysis
Online-Zugang:	Volltext
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