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Journal of Aquatic Food Product Technology Volume 24, 2015 - Issue 6
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Articles

Effect of Addition of Different Acetic Acid Concentrations on the Quality of Marinated Herring

Mariusz SzymczakWest Pomeranian University of Technology, Faculty of Food Science and Fisheries, Department of Food Science and Technology, Szczecin, PolandCorrespondence[email protected]
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,
Edward KołakowskiDepartment of Biochemistry and Human Nutrition, Pomeranian Medical University, Szczecin, PolandView further author information
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Katarzyna FelisiakWest Pomeranian University of Technology, Faculty of Food Science and Fisheries, Department of Food Science and Technology, Szczecin, PolandView further author information
Pages 566-581 | Published online: 24 Jul 2015

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Ahmet Faruk Yeşilsu, Esen Alp-Erbay, Büket Buşra Dağtekin, Murat Dağtekin, Gülsün Özyurt & Soottawat Benjakul. (2021) Effect of Partial Replacement of NaCl with KCl on Quality of Marinated Anchovies. Journal of Aquatic Food Product Technology 30:6, pages 733-745.
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Mariusz Szymczak & Edward Kołakowski. (2016) Total Volatile Basic Nitrogen in Meat and Brine During Marinating of Herring. Journal of Aquatic Food Product Technology 25:3, pages 373-387.
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Articles from other publishers (10)

Mariusz Szymczak, Patryk Kamiński, Marta Turło, Justyna Bucholska, Damir Mogut, Piotr Minkiewicz, Małgorzata Mizielińska & Magdalena Stobińska. (2023) Effect of Marinating Temperature of Atlantic Herring on Meat Ripening, Peptide Fractions Proportion, and Antioxidant Activity of Meat and Brine. Applied Sciences 13:12, pages 7225.
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María Castro-Puyana & María Luisa Marina. 2022. Capillary Electrophoresis in Food Analysis. Capillary Electrophoresis in Food Analysis 147 173 .
Nora Logrén, Jaakko Hiidenhovi, Tanja Kakko, Anna-Liisa Välimaa, Sari Mäkinen, Nanna Rintala, Pirjo Mattila, Baoru Yang & Anu Hopia. (2022) Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras). Foods 11:12, pages 1717.
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Katarzyna Felisiak & Mariusz Szymczak. (2021) Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting. Foods 10:11, pages 2518.
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Mariusz Szymczak, Patryk Kamiński, Katarzyna Felisiak, Barbara Szymczak, Izabela Dmytrów & Tomasz Sawicki. (2020) Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus). LWT 133, pages 109961.
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Katarzyna Felisiak, Mariusz Szymczak & Edward Kołakowski. (2019) Identification of non-protein nitrogen compounds separated by CZE without derivatization from TCA extract from salted herring meat. Journal of Food Composition and Analysis 77, pages 108-114.
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Maria Helbo Laub-Ekgreen, Brais Martinez-Lopez, Stina Frosch & Flemming Jessen. (2018) The influence of processing conditions on the weight change of single herring (Clupea herengus) fillets during marinating. Food Research International 108, pages 331-338.
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Mariusz Szymczak. (2017) Effect of technological factors on the activity and losses of cathepsins B, D and L during the marinating of Atlantic and Baltic herrings. Journal of the Science of Food and Agriculture 97:5, pages 1488-1496.
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Mariusz Szymczak. (2017) Recovery of cathepsins from marinating brine waste. International Journal of Food Science & Technology 52:1, pages 154-160.
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Mariusz Szymczak & Adam Lepczyński. (2016) Occurrence of aspartyl proteases in brine after herring marinating. Food Chemistry 194, pages 470-475.
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