The impact of various Pacific herring maturing methods under the production of salted output on the rheological indexes alteration is defined
Biochemical processes that take place within the process of the fish maturing cause alterations in rheological characteristics of muscle tissue. The muscle tissue tenderization while maturing is an important sensory characteristic. The speed of the fish´s tissue softening is directly dependent on the protease activity [1, 2]. We have developed methods of the Pacific herring maturing that allow us to increase the speed of the fish´s biochemical maturing and shorten the duration of the technological process: preliminary maturing of the unsalted herring under the regulated conditions (method 1) [3]; maturing that is combined with a defrosting, in the potassium chloride solution (method 2).
To characterize the rheological characteristics the research of the Pacific herring utmost shift tension (UST) alterations were carried out. The UST was defined with the structure-o-meter ST-1M by method that is based upon the definition of the cone loading tension with its introduction to the definite depth into the product and the definition of the tension relaxation time, which is caused by its deformation.
Table one provides us with the data of the herring tissue UST alteration while using the maturing methods described above. Also the data of the UST alterations while using the traditional method of salted fish maturing are illustrated for comparison:
- experimental sample 1 - preliminary maturing under the refrigeratory keeping in regulated conditions;
- experimental sample 2 - herring maturing in potassium chloride solution;
- experimental sample 3 - salted herring maturing with the content of sodium chloride in tissue 3,5-4 % (traditional method).
The alterations in Pacific herring UST in dependence of its keeping, kpascal
|
Sample |
Keeping duration, days |
|||||
|
0 |
2 |
4 |
6 |
8 |
10 |
|
|
Experimental sample 1 |
22, 8 |
22,2 |
19,4 |
16,6 |
15,2 |
14,8 |
|
Experimental sample 2 |
22,4 |
21,9 |
20,7 |
17,8 |
16,4 |
15,4 |
|
Experimental sample 3 |
23,4 |
23,2 |
22,8 |
21,6 |
20,8 |
19,6 |
Within the process of the preliminary biochemical maturing (experimental sample 1) and under the herring keeping in potassium chloride solution (experimental cample 2) the softening of the fish´s tissue takes place which is proved by the decrease in the utmost shift tension. The decrease flies faster in the experimental samples as the proteolytic herring ferments show the highest activity with the implementation of these
methods.
References
- Vinjar T.N., Kalinichenko T.P., Slutskaya T.N. The activity of muscle protease as an index of the fish´s ability to tenderize in salt // Chemical and biochemical basics of the hydrobionts processing // Ed. TINRO. - 1995. - Р. 105-110.
- Levanidov I.P. Fish´s ambassador (theoretical and practical elements) // Ed. TINTRO. - 1967. - 196 p.
- Saltanova N.S. Scientific grounds of the low-salted herring of preliminary maturing production technology: Dissertation of the technological science candidate. - Petropavlovsk-Kamchatskiy: KamchatSTU, 2006. - 176 p.
The work is submitted to the Scientific International Conference «Modern problems of experimental and clinical medicine modern formation. Problems and solutions of a problem of agriculture economy and management theoretical and applied sociological, politological and marketing researches», (Thailand), December, 20-30th, 2010, came to the editorial office оn 22.11.2010.