The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating

• Published in: International journal of food science & technology 2019-04, Vol.54 (4), p.1151-1159
• Main Authors: Szymczak, Mariusz, Felisiak, Katarzyna, Tokarczyk, Grzegorz, Szymczak, Barbara
• Format: Article
• Language: English
• Subjects: Carp; Cathepsins; Cod; Fish; Freshwater fish; Lipid peroxidation; Lipids; Low temperature resistance; Marine environment; Meat; Oxidation; Oxidation resistance; Peptides; resistance to marinating; Reuse; reused brine; Ripening; Saline water; Salmon; Sensory evaluation; Trout
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.14034

Summary Cold marinades are produced mainly from the Clupeidae fish, because meat of other fish species does not reach a desired level of ripeness in the acid‐salt environment of fresh brine. Hence, this work presents an innovative idea of reusing brine including cathepsins and peptides for marinating cod, salmon, trout, and carp. The extent of marinades ripening improvement depended on fish resistance to the marinating process. The reused brine proved best in improving the ripening of fatty fish (salmon and trout), which were qualified to the first class of resistance to marinating. In the case of cod, the reuse of brine did not elicit a satisfactory improvement in meat ripening. Therefore cod was qualified to the second class of resistance. The reuse of brine resulted in decreased values of lipid oxidation indices (except for cod) and meat hardness, and in increased scores for overall sensory evaluation and total volatile bases nitrogen value. Cold fish marinades are produced only from herring‐like fish, because the meat of other fish does not reach full ripening. For the marinating of marine and freshwater fish a purified marinating brine was used, which contains active cathepsins and biologically active nitrogen compounds. The reuse of the brine makes it possible to produce new cold marinades from non‐Clupeidae fish.