{'fraction_non_alphanumeric': 0.02917981072555205, 'fraction_numerical': 0.007097791798107256, 'mean_word_length': 4.902325581395349, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Effect of Addition of Different Acetic Acid Concentrations on the Quality of Marinated Herring

This study investigated the effect of acetic acid concentrations from 3 to 8% on the physicochemical and sensory quality of marinated Atlantic and Baltic herring from fresh and frozen-thawed material. The increased concentration of acetic acid was found to exert a strong impact on decreased sensory scores, weight yield, and pH value as well as on an increased brightness parameter of meat. In turn, moisture, protein hydrolysis products (PHB), total volatile bases (TVB) content, and hardness parameter were affected by the higher addition of acid to a lesser extent. Enhanced protein hydrolysis was observed only at acetic acid concentration of 5% or 5–8%, whereas there was a decrease in the content of TVB only at an acid concentration of up to 4–5%. The marinated frozen-thawed fillets, compared to the fresh ones, required a greater addition of acid in the brine, by 1.5%, to reach a similar pH value. The freezing of fish contributed also to a decrease of PHB and free hydroxyproline, along with an increased concentration of acetic acid. The marinades from frozen-thawed herring contained more TVB, had worse color, and hardness parameters, as well as less yield.