Zusammenfassung
In einigen Ländern Südeuropas ist es üblich, verschiedene Mengen an Salz in das erforderliche Eis zu geben für die Konservierung der Sardinen. Dadurch wird die Textur verbessert und die Lagerzeit verlängert. Die so behandelten Sardinen kann man zur Herstellung verschiedener Produkte verwenden. Aus diesem Grund sollte in der Untersuchung festgestellt werden, ob Salz die Eigenschaften der gekühlten Sardinen beeinflußt, und zwar die Proteinlöslichkeit, die Emulsionsfähigkeit und die scheinbare Viscosität. Der Grund dieser Untersuchung ist die Eignung des Fleisches für gewisse technologische Prozesse zu prüfen. Das Salz im Eis vermindert am Anfang die Proteinlöslichkeit; bei zunehmender Lagerzeit nimmt die Emulsionsfähigkeit und die scheinbare Viscosität ab. Wenn Salz im Eis nicht vorhanden ist, dann bleiben diese Eigenschaften unverändert oder sie erhöhen sich. Als Endergebnis verlängert das Salz die Lagerzeit, und gleichzeitig wird die Protein-Funktion stärker reduziert als bei nicht behandelten Sardinen. Deswegen sind die unbehandelten Sardinen für technologische Prozesse weniger geeignet.
Summary
In some Southern European countries, it is common practice to add varying quantities of salt to the ice used to cool and preserve the sardine, so as to improve its texture and allow longer storage. Considering that sardine stored in this way may be used in the manufacture of a number of different products, the effects of salt in the ice were investigated, with reference to functional properties such as protein solubility (PS), emulsifying capacity (EC) and apparent viscosity (η app). The added salt significantly increased (P≦0.05) the salt content of the muscle, bringing about an initial reduction in protein solubility and a decrease in EC andη app as storage time progresses. In the absence of salt, these two functional properties remain constant or are enhanced. Thus, although salt permits prolonged storage, protein functions are reduced in sardine treated in this way to that in non-salted sardine, making the salted sardine is less suitable for subsequent use in different technological processes.
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Huidobro, A., Montero, P., Tejada, M. et al. Changes in protein function of sardines stored in ice with and without added salt. Z Lebensm Unters Forch 190, 195–198 (1990). https://doi.org/10.1007/BF01192965
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DOI: https://doi.org/10.1007/BF01192965