Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring ProductsNina Gringer1*, Ali Osman2, Henrik H Nielsen1, Ingrid Undeland2 and Caroline P Baron1
- *Corresponding Author:
- Nina Gringer
Technical University of Denmark
Division of Industrial Food Research
National Food Institute, DK-2800 Kgs, Lyngby
E-mail: [email protected]
Received date: May 06, 2014; Accepted date: July 17, 2014; Published date: July 31, 2014
Citation: Gringer N, Osman A, Nielsen HH, Undeland I, Baron CP (2014) Chemical Characterization, Antioxidant and Enzymatic Activity of Brines from Scandinavian Marinated Herring Products. J Food Process Technol 5:346. doi:10.4172/2157-7110.1000346
Copyright: © 2014 Gringer N, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Brines generated during the last marination step in the production of marinated herring (Clupea harengus) were chemically characterized and analyzed for antioxidant and enzyme activities. The end-products were vinegar cured, spice cured and traditional barrel-salted herring with either salt or spices. The chemical characterization encompassed pH, dry matter, ash, salt, fatty acids, protein, polypeptide pattern, iron and nitrogen. The antioxidant activity was tested with three assays measuring: iron chelation, reducing power and radical scavenging activity. The enzymatic activity for peroxidase and protease were also tested. Results revealed that the brine can contain up to 56.7 mg protein/ mL, up to 20.1 mg fatty acid/mL, good antioxidant activity, high amounts of the antioxidative amino acids lysine, alanine, and glycine, and high enzymatic activity. The potential of using the protein-rich fraction with biological activity from brines from the marinated herring production was demonstrated in this work.