Salted herring brine as a coating or additive for herring (Clupea harengus) products — A source of natural antioxidants?

Effect of Saccharomyces uvarum on lipid oxidation and carbonyl compounds in silver carp mince during cold storage

Fish lipid is highly susceptible to oxidation, resulting in accumulation of toxic substances reactive carbonyl compounds (RCCs), the reduction of nutritional value, and the production of odorous substances. In this study, the effect of yeast (Saccharomyces uvarum) on RCCs, fat acid composition, volatiles, and sensory traits in silver carp mince stored at 4°C was evaluated. Yeast eliminated malondialdehyde, 4-hydroxyl-2-hexenal, and 4-hydroxyl-2-nonenal by about 80%, 68%, and 60%, which increased by about 170%, 340%, and 300% in the control, respectively. Yeast helped retain about 80% of the polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), respectively; only about 53% and 46% of EPA and DHA, respectively, were maintained in the control. Yeast removed off-odors hexanal, nonanal, and decenal, resulting in enhanced sensory traits. These findings were economically important for improving the quality of fish products. It might present an approach to improve the flavor of fish products.

Characteristics of herring marinated in reused brines after microfiltration

Brines after herring marinating pose a serious financial problem to the industry and natural environment. Paradoxically, the brine waste containing biological active compounds like proteases and peptides being responsible for marinade quality is discarded with sewage. Results show that the reuse of brine without filtration is not possible because of increase in the bacterial count and lipid oxidation in marinated herring. The desired parameters of marinades were achieved using brine permeate-50 µm free of the suspension and lipids. The best quality and sensory parameters of marinated herring meat were obtained using permeate-0.22 brine, which not contain microorganisms and lipids, and also a high activity of proteases. Reuse of brine allows reducing by half the losses of protein hydrolysis products (PHP) from meat to brine and for reverse diffusion of PHP and peptidases to meat. The marinades produced with the newly-developed method had up to 25% more PHP, up to 20% lower hardness, 10–20% higher activity of proteases, 40–97% lower indices of lipid oxidation, and 5% higher scores in sensory assessment, compared to the marinades produced with fresh brine. The inexpensive and easy to perform microfiltration of brine affords the possibility of increasing the quality and nutritional value of marinades and minimizing both waste volume and production costs.