Dear Ingrid
While the literature on fish processing describes procedures for preparation
of marinades there seems to be a lack of information in the research
literature on the changes that occur during the marination process. Hector
has given some references on changes in water/salt contents during salting
of anchovies. There are a few papers for other species, but the only one
that I am aware for herring is an old reference, Reay, G.A., 1936, The salt
curing of herring, Journal of the Society of Chemical Industry Transactions
and Communications, October 30, 309T-315T, which gives curves for weight
changes of, and water and salt contents of, herring fillets brined at
various salt concentrations. The detailed figures are obtained with fillets
of 6.5% fat content, but there is a some data on and discussion of the
effects of fat content and size. I have been unable to find any papers on
weight changes during the marinading process, (though that does not mean
there are not any), but yield and water content of the finished product will
depend on the pH of the finished product. The water content will be minimum
at the isoelectric point of the protein which in unsalted flesh is around pH
5.4, but I would expect an effect of salt content on the isoelectric point.
Peter Howgate
----- Original Message -----
From: "Ingrid Undeland" <iu@sik.se>
To: <seafood@ucdavis.edu>
Sent: Wednesday, April 21, 2004 10:10 AM
Subject: water loss in marination of herring
Dear list members,
I was happy to find this e-mail list, and especially some questions/comments
about water holding in fish meat.
I wonder if any of you have some information and/or publications that
addresses water holding of fish meat (e.g. herring) during salting (3%-10%
NaCl, i.e. 05-1.7M) and marination. Marination in this case is in 7% acetic
acid (1.16 M), 14% NaCl (2.4M), pH 2.
We have found that the same salting/marination process gives very different
degrees of water uptake (in the salting) and water loss (in the subsequent
marination) depending on size of fish, its fat content etc. Has anyone done
a systematic evaluation of a similar process, and is this possibly
published?
Very much looking forward to some comments on this.
Best regards,
Ingrid Undeland, Assistant Professor
Chalmers University of Technology,
Göteborg, Sweden
This archive was generated by hypermail 2b29 : Thu Apr 22 2004 - 03:25:49 PDT