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Background: This study analyzes the effect of salt and acetic acid concentration, time, temperature and fish freezing on the activity and losses of cathepsins during the marinating of Atlantic and Baltic herrings.; Results: The highest contribution to meat general proteolytic activity was found for cathepsin D-like activity. This contribution decreased during the marinating process as a result of, among other things, cathepsin losses to brine. The methods of marinating had a significant impact on cathepsin activity losses. The average ratio of cathepsin D-like activity to L and B in brine accounted for 15:3.5:1.5, respectively. Depending on the method of calculation, cathepsin activity in brine was similar (per gram of tissue/milliliter of brine) or multiply higher (per gram protein in tissue/brine) than in the marinated herring meat. Statistical analysis demonstrated that the extent and structure of cathepsin losses were significantly correlated with the quantitative and qualitative composition of protein hydrolysis products in marinades.; Conclusion: The presented results depict new phenomena of cathepsin losses and explain their impact on the process of fish marinating. Results allow better optimization of the process of meat ripening. The high activity of aspartyl and cysteine cathepsins in brine indicates the real feasibility of their application in the food industry for novel food design. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.

This study analyzes the effect of salt and acetic acid concentration, time, temperature and fish freezing on the activity and losses of cathepsins during the marinating of Atlantic and Baltic herrings.The highest contribution to meat general proteolytic activity was found for cathepsin D-like activity. This contribution decreased during the marinating process as a result of, among other things, cathepsin losses to brine. The methods of marinating had a significant impact on cathepsin activity losses. The average ratio of cathepsin D-like activity to L and B in brine accounted for 15:3.5:1.5, respectively. Depending on the method of calculation, cathepsin activity in brine was similar (per gram of tissue/milliliter of brine) or multiply higher (per gram protein in tissue/brine) than in the marinated herring meat. Statistical analysis demonstrated that the extent and structure of cathepsin losses were significantly correlated with the quantitative and qualitative composition of protein hydrolysis products in marinades.The presented results depict new phenomena of cathepsin losses and explain their impact on the process of fish marinating. Results allow better optimization of the process of meat ripening. The high activity of aspartyl and cysteine cathepsins in brine indicates the real feasibility of their application in the food industry for novel food design. © 2016 Society of Chemical Industry.

BACKGROUND: The influence of freezing on the changes during ripening is better described for salted fish than marinades. Therefore in the present study the effect of preliminary freezing of raw material on the ripening of carcasses and fillets marinated during 18 days at a temperature of 10 °C, in brine with 6% salt and 5% acetic acid was examined. RESULTS: In both cases the marinating of thawed frozen material resulted in larger mass losses and decrease of the value of meat colour parameters. The semi-marinades from raw herring were characterised by higher values of total estimation based on sensory analysis. The statistical analysis showed weak correlation between the discriminants of sensory assessment and the studied physicochemical parameters of semi-marinades. CONCLUSIONS: These results suggest that the semi-marinades from raw fish are characterised by higher sensory quality, better colour parameters and higher yield than those from frozen thawed fish. Copyright © 2010 Society of Chemical Industry