Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
- Improving, intensifying and optimizing the ripening process of fish meat during marinating and salting, in terms of:
-
- Diffusion (loss) of nitrogenous substances from the meat into the marinating brine,
- Influence of technological factors on the ripening process: primary processing, method of preservation the raw material, composition of the brine, process temperature, type of cover-brine,
- Influence of selected substances on the ripening process of meat: type of salt and acid, addition of sweeteners, addition of preservatives, addition of protease inhibitors,
- Influence of biological factors on the ripening process: herring species, herring fishing season,
- Nitrogen indicators of the quality of marinated, salted and fresh fish.
- Occurrence of cathepsins in the marinating brine, consisting of:
- The proportion of aspartyl proteases,
- Activity of cathepsins in the free fraction and in lysosomes,
- The influence of biological and technological factors on the diffusion of cathepsins,
- Recovery, purification and technological characterization of cathepsin preparations.
- Reuse of brine with active cathepsins in the process of marinating marine and freshwater fish.
- Improving test methods for the isolation and determination of cathepsin activity.
- Use of digestive proteases to improve the ripening of marinated meat.
- Application of isoelectric protein precipitation technique in fish processing.
- Preservation of peeled meat shrimp and management of shell.
- Use of surimi from fish to obtain aquatic foods.
- Recovery of valuable compounds from co-products in the fish industry, production of hydrolysates, and subsequent enrichment of foods with bioactive components (e.g., biopeptides) of fish origin.
- Shelf life of raw materials and fish products, changes in raw fish during refrigerated and freezer storage.
- The use of food additives in the food industry.