Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting

Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a change in the composition of free amino acids, compared to salting of whole fish with viscera proteases. Therefore, old indicators of the ripening dynamics of salted fish based on amino acids are not c...

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Autores principales:	Katarzyna Felisiak, Mariusz Szymczak
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	capillary electrophoresis salting herring amino acids ripening trichloroacetic acid extracts Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/db1e1eede312404780f44c1505edcc3a
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spelling	oai:doaj.org-article:db1e1eede312404780f44c1505edcc3a2021-11-25T17:31:59ZUse of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting10.3390/foods101125182304-8158https://doaj.org/article/db1e1eede312404780f44c1505edcc3a2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2518https://doaj.org/toc/2304-8158Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a change in the composition of free amino acids, compared to salting of whole fish with viscera proteases. Therefore, old indicators of the ripening dynamics of salted fish based on amino acids are not current. Determination of free amino acids can be performed by many methods, but most are labor intensive and expensive. Therefore, a capillary electrophoresis method without derivatization (CZE) was used to determine the actual ripening rates of salted herring fillets. A group of hydrophobic and basic amino acids were determined in trichloroacetic acid (TCA) extracts of meat and brine to develop 16 indicators. Statistical regression analysis of the indicators (R2adj, RMSE, cluster analysis) followed by principal component analysis (PCA) correlation analysis of the indicators vs sensory evaluation parameters of texture and TPA-hardness of salted fillet meat allowed the choice of the most precise indicators. The best indicator in meat was Phe/Tyr-height, which value increased during salting. A more precise indicator of ripening was His/Tyr-height in brine, which value decreased during salting. Sensory evaluation parameters of salted herring texture correlated strongly with TPA-hardness and traditional indicators such as non-protein nitrogen and protein hydrolysis product fraction content. However, the most precise indicators were those obtained from amino acids determined by the CZE method. Results obtained in this study may be suitable for fast monitoring of the salted herring ripening process in industry.Katarzyna FelisiakMariusz SzymczakMDPI AGarticlecapillary electrophoresissaltingherringamino acidsripeningtrichloroacetic acid extractsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2518, p 2518 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	capillary electrophoresis salting herring amino acids ripening trichloroacetic acid extracts Chemical technology TP1-1185
spellingShingle	capillary electrophoresis salting herring amino acids ripening trichloroacetic acid extracts Chemical technology TP1-1185 Katarzyna Felisiak Mariusz Szymczak Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting
description	Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a change in the composition of free amino acids, compared to salting of whole fish with viscera proteases. Therefore, old indicators of the ripening dynamics of salted fish based on amino acids are not current. Determination of free amino acids can be performed by many methods, but most are labor intensive and expensive. Therefore, a capillary electrophoresis method without derivatization (CZE) was used to determine the actual ripening rates of salted herring fillets. A group of hydrophobic and basic amino acids were determined in trichloroacetic acid (TCA) extracts of meat and brine to develop 16 indicators. Statistical regression analysis of the indicators (R2adj, RMSE, cluster analysis) followed by principal component analysis (PCA) correlation analysis of the indicators vs sensory evaluation parameters of texture and TPA-hardness of salted fillet meat allowed the choice of the most precise indicators. The best indicator in meat was Phe/Tyr-height, which value increased during salting. A more precise indicator of ripening was His/Tyr-height in brine, which value decreased during salting. Sensory evaluation parameters of salted herring texture correlated strongly with TPA-hardness and traditional indicators such as non-protein nitrogen and protein hydrolysis product fraction content. However, the most precise indicators were those obtained from amino acids determined by the CZE method. Results obtained in this study may be suitable for fast monitoring of the salted herring ripening process in industry.
format	article
author	Katarzyna Felisiak Mariusz Szymczak
author_facet	Katarzyna Felisiak Mariusz Szymczak
author_sort	Katarzyna Felisiak
title	Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting
title_short	Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting
title_full	Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting
title_fullStr	Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting
title_full_unstemmed	Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting
title_sort	use of rapid capillary zone electrophoresis to determine amino acids indicators of herring ripening during salting
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/db1e1eede312404780f44c1505edcc3a
work_keys_str_mv	AT katarzynafelisiak useofrapidcapillaryzoneelectrophoresistodetermineaminoacidsindicatorsofherringripeningduringsalting AT mariuszszymczak useofrapidcapillaryzoneelectrophoresistodetermineaminoacidsindicatorsofherringripeningduringsalting
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Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting

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