Effect of selected factors on maturation rate of salted herring
1996
Jasinska, M.
The aim of the work was to assess effects of glutamic acid and their mixture on maturation and shelf life of salted Baltic herring. The assays were made on whole fish, carcasses and fillets. Additionally effects of time of frozen storage on quality of the salted product obtained were assessed. Changes which occur in salted fish muscle during salting and storage were determined organoleptically and chemically, taking into account nonprotein nitrogen, amino nitrogen, qualitative and quantitative composition of amino acids as well as content of lactic acid and changes in pH
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