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Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)

Baltic herring (Clupea harengus membras) pickled in vinegar is a common product in the Nordic countries. Other weak acids are used to cook and preserve fish in other food cultures. The aim of this study was to evaluate the potential of weak acids to produce safe and nutritious pickled fish products...

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Autores principales: Logrén, Nora, Hiidenhovi, Jaakko, Kakko, Tanja, Välimaa, Anna-Liisa, Mäkinen, Sari, Rintala, Nanna, Mattila, Pirjo, Yang, Baoru, Hopia, Anu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222561/
https://www.ncbi.nlm.nih.gov/pubmed/35741915
http://dx.doi.org/10.3390/foods11121717
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author Logrén, Nora
Hiidenhovi, Jaakko
Kakko, Tanja
Välimaa, Anna-Liisa
Mäkinen, Sari
Rintala, Nanna
Mattila, Pirjo
Yang, Baoru
Hopia, Anu
author_facet Logrén, Nora
Hiidenhovi, Jaakko
Kakko, Tanja
Välimaa, Anna-Liisa
Mäkinen, Sari
Rintala, Nanna
Mattila, Pirjo
Yang, Baoru
Hopia, Anu
author_sort Logrén, Nora
collection PubMed
description Baltic herring (Clupea harengus membras) pickled in vinegar is a common product in the Nordic countries. Other weak acids are used to cook and preserve fish in other food cultures. The aim of this study was to evaluate the potential of weak acids to produce safe and nutritious pickled fish products with varying sensory properties. The influence of acetic, citric, lactic, malic, and tartaric acids on the preservability and quality of pickled and marinated Baltic herring was studied by measuring microbiological quality, pH, chemical composition, and lipid oxidation and by sensory profiling. Pickling with these acids with pH levels of 3.7–4.2 resulted in pickled Baltic herring products with high microbiological quality. The results of the chemical analysis of the samples indicated that pickling and storage on marinade influenced the chemical composition of fish. The most significant changes in chemical composition were the increase in moisture and decrease in protein content of the samples during storage. Fat content decreased during the storage period in acetic acid and malic acid samples. All tested acids inhibited lipid oxidation for one month, but at three and four month time points, the content of oxidation products increased except in the samples pickled with tartaric acid. The highest oxidation level was observed in the case of citric acid and the lowest with tartaric acid. The results indicate that replacing acetic acid with other weak acids frequently used in the food industry results in pickled and marinated fish products with novel and milder sensory profiles.
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spelling pubmed-92225612022-06-24 Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras) Logrén, Nora Hiidenhovi, Jaakko Kakko, Tanja Välimaa, Anna-Liisa Mäkinen, Sari Rintala, Nanna Mattila, Pirjo Yang, Baoru Hopia, Anu Foods Article Baltic herring (Clupea harengus membras) pickled in vinegar is a common product in the Nordic countries. Other weak acids are used to cook and preserve fish in other food cultures. The aim of this study was to evaluate the potential of weak acids to produce safe and nutritious pickled fish products with varying sensory properties. The influence of acetic, citric, lactic, malic, and tartaric acids on the preservability and quality of pickled and marinated Baltic herring was studied by measuring microbiological quality, pH, chemical composition, and lipid oxidation and by sensory profiling. Pickling with these acids with pH levels of 3.7–4.2 resulted in pickled Baltic herring products with high microbiological quality. The results of the chemical analysis of the samples indicated that pickling and storage on marinade influenced the chemical composition of fish. The most significant changes in chemical composition were the increase in moisture and decrease in protein content of the samples during storage. Fat content decreased during the storage period in acetic acid and malic acid samples. All tested acids inhibited lipid oxidation for one month, but at three and four month time points, the content of oxidation products increased except in the samples pickled with tartaric acid. The highest oxidation level was observed in the case of citric acid and the lowest with tartaric acid. The results indicate that replacing acetic acid with other weak acids frequently used in the food industry results in pickled and marinated fish products with novel and milder sensory profiles. MDPI 2022-06-12 /pmc/articles/PMC9222561/ /pubmed/35741915 http://dx.doi.org/10.3390/foods11121717 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Logrén, Nora
Hiidenhovi, Jaakko
Kakko, Tanja
Välimaa, Anna-Liisa
Mäkinen, Sari
Rintala, Nanna
Mattila, Pirjo
Yang, Baoru
Hopia, Anu
Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)
title Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)
title_full Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)
title_fullStr Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)
title_full_unstemmed Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)
title_short Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)
title_sort effects of weak acids on the microbiological, nutritional and sensory quality of baltic herring (clupea harengus membras)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222561/
https://www.ncbi.nlm.nih.gov/pubmed/35741915
http://dx.doi.org/10.3390/foods11121717
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