Marinating and Salting of Herring, Nitrogen Compounds’ Changes in Flesh and Brine

Abstract Marinated and salted fish contain considerable quantities of biologically active substances synthesized during proteolytic ripening of fish tissue. The quantitative and qualitative composition of protein hydrolysis products depend on multiple technological factors. This chapter addresses the impact of key technological factors including: raw material processing, freezing, salt and acid concentration in brine, and type of cover brine on the qualitative and quantitative composition of individual nitrogen fractions in flesh and in brine during marinating and salting of herring. Fish are marinated and salted in a salt/acid solution to which valuable nitrogen fractions are penetrating from flesh. Upon diffusion, a comparable number of nitrogen fractions occur in flesh and in brine. Nitrogen losses from flesh to brine not only evoke deterioration of the quality, yield, and nutritive value of a food product but are also a source of contamination to the environment.