Textural and biochemical changes during ripening of old-fashioned salted herrings

Publication: Research - peer-reviewJournal article – Annual report year: 2011

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Textural and biochemical changes during ripening of old-fashioned salted herrings. / Christensen, Mette; Andersen, Eva; Christensen, Line; Andersen, Mogens L.; Baron, Caroline P.

In: Journal of the Science of Food and Agriculture, Vol. 91, No. 2, 2011, p. 330-336.

Publication: Research - peer-reviewJournal article – Annual report year: 2011

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Author

Christensen, Mette; Andersen, Eva; Christensen, Line; Andersen, Mogens L.; Baron, Caroline P. / Textural and biochemical changes during ripening of old-fashioned salted herrings.

In: Journal of the Science of Food and Agriculture, Vol. 91, No. 2, 2011, p. 330-336.

Publication: Research - peer-reviewJournal article – Annual report year: 2011

Bibtex

@article{bd2dc85cc2b8425c95b7d74d8f3b713f,
title = "Textural and biochemical changes during ripening of old-fashioned salted herrings",
publisher = "John/Wiley & Sons Ltd.",
author = "Mette Christensen and Eva Andersen and Line Christensen and Andersen, {Mogens L.} and Baron, {Caroline P.}",
year = "2011",
doi = "10.1002/jsfa.4190",
volume = "91",
number = "2",
pages = "330--336",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",

}

RIS

TY - JOUR

T1 - Textural and biochemical changes during ripening of old-fashioned salted herrings

A1 - Christensen,Mette

A1 - Andersen,Eva

A1 - Christensen,Line

A1 - Andersen,Mogens L.

A1 - Baron,Caroline P.

AU - Christensen,Mette

AU - Andersen,Eva

AU - Christensen,Line

AU - Andersen,Mogens L.

AU - Baron,Caroline P.

PB - John/Wiley & Sons Ltd.

PY - 2011

Y1 - 2011

N2 - BACKGROUND: Understanding of the biochemical reactions taking place during ripening of salted herring is still rather limited. Therefore, salted herrings were traditionally produced and the impact of the brine composition was evaluated in relation to the development of the characteristic texture of salted herrings. The aim of this study was to measure the texture changes during ripening using two differentmethods and to correlate the texture changeswith brine composition andwith biochemical modifications at themolecular level. RESULTS: During ripening (up to 151 days), hardness was higher in salted herrings compared to raw herrings, irrespective of the brine composition. However, the increase in hardness of herring prepared with extra brine occurred later. After prolonged storage (371 days), hardness was found for both batches to decrease to the level of raw herring. The increase in hardness during the ripening period could be explained by free-radical-induced cross-linking of myosin and the formation of aggregates. In addition, degradation of these aggregates correlated with the decrease in hardness observed at 371 days. CONCLUSIONS: Texture changes during ripening of salted herrings can be explained by oxidative reactions inducing myosin cross-linking followed by subsequent degradation of thesemyosin aggregates. The brine composition might play a role in the development of herring texture but this need to be investigated in more details. c 2010 Society of Chemical Industry

AB - BACKGROUND: Understanding of the biochemical reactions taking place during ripening of salted herring is still rather limited. Therefore, salted herrings were traditionally produced and the impact of the brine composition was evaluated in relation to the development of the characteristic texture of salted herrings. The aim of this study was to measure the texture changes during ripening using two differentmethods and to correlate the texture changeswith brine composition andwith biochemical modifications at themolecular level. RESULTS: During ripening (up to 151 days), hardness was higher in salted herrings compared to raw herrings, irrespective of the brine composition. However, the increase in hardness of herring prepared with extra brine occurred later. After prolonged storage (371 days), hardness was found for both batches to decrease to the level of raw herring. The increase in hardness during the ripening period could be explained by free-radical-induced cross-linking of myosin and the formation of aggregates. In addition, degradation of these aggregates correlated with the decrease in hardness observed at 371 days. CONCLUSIONS: Texture changes during ripening of salted herrings can be explained by oxidative reactions inducing myosin cross-linking followed by subsequent degradation of thesemyosin aggregates. The brine composition might play a role in the development of herring texture but this need to be investigated in more details. c 2010 Society of Chemical Industry

U2 - 10.1002/jsfa.4190

DO - 10.1002/jsfa.4190

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 2

VL - 91

SP - 330

EP - 336

ER -