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1
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The presence of Anisakidae nematodes in the Baltic herring

100%
Dziekonska-Rynko J., Stocka I.
Annals of Parasitology
|
2016
|
tom 62
|
nr Suppl.
2
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Optimisation of conditions for capillary zone electrophoresis [CZE] separation of trichloroacetate extracts of salted fish meat

84%
Felisiak K.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2
177-184
Effects of CE parameters and modifying substances on the quality of separation of trichloroacetic (TCA) extracts of salted Baltic herring meat were studied. The optimal separation parameters were as follows: capillary length 36 cm; voltage 20 kV; injection pressure 2 psi*s; capillary temperature 35°C, detection wavelength 200 nm. Buffer enrichment with 20% acetonitrile and 40% methanol resulted in a slight improvement of the separation quality, while 20 mmol/L triethylamine (TEA) produced some improvement, but was a source of an additional peak in field A. Salt concentration
3
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Baltic herring (Clupea harengus membras) spawning grounds on the Lithuanian coast: current status and shaping factors

84%
Saskov A., Siaulys A., Bucas M., Daunys D.
Oceanologia
|
2014
|
tom 56
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nr 4
4

Changes in headed and gutted Baltic herring during immersed salting in brine with the addition of acetic acid. Part 2. Intensity of proteolysis

84%
Kolakowski E., Bednarczyk B.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2003
|
tom 06
|
nr 1
The amount of and changes in the products of protein hydrolysis (TCA-soluble and TCA-insoluble biuret positive products, brine extractable protein, non-protein nitrogen, amino acid nitrogen and others) were examined in salted flesh of headed and gutted Baltic herring immersed in 16% NaCl brine with the addition of acetic acid (0, 1, 2, 3, 4, 5, 6, 7%), as well as in brine itself, after one and two weeks of storage at a temperature of 8 ± 1°C. The addition of acetic acid into brine accelerated proteolysis in flesh noticeably, at the same time retarding diffusion of muscle protein into brine. After the first week of fish maturation, the maximum proteolysis was observed at a pH of 3.8, and after the second week of maturation—at a pH of 4.2 to 4.8.
5

Activity of selected hydrolases in excretion-secretion products and homogenates from L3 and L4 larvae of Anisakis simplex [Nematoda: Anisakidae] parasitising herring

84%
Dziekonska-Rynko J., Rokicki J., Jablonowski Z.
Acta Ichthyologica et Piscatoria
|
2003
|
tom 33
|
nr 2
Background. Proteolytic enzymes may serve multiple functions: they may inhibit the host′s blood clotting, protect the parasite from the host ′s immune response, facilitate parasite′s migration within a tissue by decomposing the tissue barrier, enhance the hatching and moulting of larvae, and play an important role in their feeding. Learning their identity leads to a better understanding of a host-parasite system. The objective of this study was to check, using biochemical methods, if, in addition to proteases, ES products and extracts of 3rd and 4th larval stages of Anisakis simplex (Rudolphi, 1809) contain other hydrolases. Materials and Methods. Stage-3 larvae (L 3 ) of A.simplex were removed from Baltic herring, Clupea harengus membras Linnaeus, 1761 caught in the Baltic Sea. Stage-4 larvae (L 4) were obtained from an L 3 stage culture kept in Eagle ′s medium. The solutions containing ES products were collected and dialysed at 4°C against distilled water for 24 h. Larval extracts were obtained by homogenising the larvae in a physiological saline (0.9 % NaCl) solution in a glass homogeniser. The homogenate was centrifuged for 10 min at 3000 G. The supernatant was used in enzyme activity assays. Enzymatic activity of ES products and homogenates of L 3 and L 4 larvae of A. simplex was determined with the API ZYM test. Results. The excretion-secretion product of L 3 and L 4 larvae of A. simplex revealed activities of 10-and 11 hydrolases, respectively. Activity of esterase, esterase lipase, valine arylamidase, and N-acetyl-ß-glucosaminidase in the L 4 larvae extracts was higher than the activity of a corresponding enzyme assayed in the L 3 extracts. Only in the case of acid phosphatase, its activity in L 3 ES products was twice that of the activity found in ES products of L 4 larvae. Enzymes such as trypsin, chymotrypsin, and ß-glucosidase were not detected in extracts from L 3 larvae. Conclusion. Activities of most hydrolases in the L 4 extracts were higher than the activities of corresponding enzymes assayed in the L 3 extracts. The high activity of these enzymes found in L 4 larval extracts could be related to a different feeding mechanism of stage-4 larvae.
6

Bacterial microflora in the contents of Baltic herring [Clupea harengus] intestinal tracts during spawning in the polluted Vistula Lagoon

84%
Zmyslowska I.
Bulletin of the Sea Fisheries Institute
|
2001
|
nr 3
7

Internal helminth fauna of Baltic herring, Clupea harengus membras L. [Clupeiformes] from Southern Baltic

84%
Szostakowska B., Sulgostowska T.
Acta Ichthyologica et Piscatoria
|
2001
|
tom 31
|
nr 1
In the years 1994-1996, a total of 592 specimens of herring Clupea harengus membras L., caught in southern Baltic, were examined. The investigations revealed four species of trematodes: Hemiurus lühei, H. raabei, H. levinseni, Brachyphallus crenatus, two species of nematodes: Hysterothylacium auctum (syn. H. aduncum), and Anisakis simplex and three acanthocephalans: Echinorhynchus gadi, Metechinorhynchus salmonis and Pomphorhynchus sp. The finding of H. levinseni constitutes the first record of this species in Polish waters. The infection parameters of herring (prevalence, intensity and abundance) were compared in relation to different capture areas and seasons of the year. Possible affects of the feeding ground, fish body length and the spawning group of herring on the infection levels were also examined. No relation was observed between the place and the season of catch and the infection level of herring. The fish representing different feeding grounds (Baltic, Danish Straits) and sequential length classes showed variable parameters of infection.
8

Effect of freezing and salting on the activity of lipoxygenase of the muscle tissue and roe of Baltic herring

84%
Samson E., Stodolnik L.
Acta Ichthyologica et Piscatoria
|
2001
|
tom 31
|
nr 1
Freezing followed by frozen storage of Baltic herring at -25°C for a period of 6 months resulted in lowering the activity of lipoxygenase of the muscle tissue down to 78.2% and of the roe-down to 70.0%. The activity of the enzyme, extracted from the muscle tissue, stored in a buffer solution at -10, -18, and -25°C declined in reverse proportion to the increase of the storage temperature. Salting of herring, until they reached from 9.8 to 18.5% of salt content in their muscle tissue caused a decline in the activity of lipoxygenase, which was in direct proportion to the concentration of salt. Lipoxygenase of roe was catalysed more extensively during the weak salting (9.8% NaCl) than it was during medium- (12.3% NaCl) or strong salting (18.3% NaCl).
9
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Concentrations and profiles of brominated diphenyl ethers (BDEs) in Baltic and Atlantic herring

67%
Roots O., Zitko V., Kiviranta H., Rantakokko P., Ruokojarvi P.
Oceanologia
|
2009
|
tom 51
|
nr 4
The total concentrations of BDEs in Baltic herring, caught in different years (2002–08) from various areas of the Baltic, and in Atlantic herring (2006) can be reasonably well described by a single concentration vs weight relationship. Samples collected a few years earlier and analysed by others show a slightly different relationship. This indicates that the weight of the fish is an important factor determining the level of contamination and that the contamination apparently did not increase between 1999 and 2008. However, two Baltic herring samples collected in 2007 contained, for reasons unknown, very high concentrations of BDE 209. The BDE profiles (concentrations scaled to a sum of 100) varied a great deal. It is impossible to determine how much of this variation is real and how much is caused by errors in the analyses. The concentration of the BDE 75 was much higher in the Atlantic than in the Baltic herring. Even after taking this into consideration, however, the BDE profile in Atlantic herring is different from the BDE profiles in Baltic herring.
10

Morphomechanic changes during the embryogenesis of spring herring [Clupea harengus L.] in the Puck Bay

67%
Formicki K., Korzelecka-Orkisz A., Bonislawska M., Tanski A., Wawrzyniak W., Winnicki A.
Bulletin of the Sea Fisheries Institute
|
2002
|
nr 2
11

Lipoxygenase activity of selected tissues and organs of Baltic herring

67%
Stodolnik L., Samson E.
Acta Ichthyologica et Piscatoria
|
2000
|
tom 30
|
nr 2
Activity of lipoxygenase of the muscle tissue, skin, gills, fins, and gonads of Baltic herring (Clupea harengus L.) was analysed. Effect of gonad maturity (the fishing season) on the activity of this enzyme present in the muscle tissue was demonstrated. The substrate specificity of the enzyme was also determined.
12
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Content available

Polychlorinated dibenzo-p-dioxin, dibenzofuran and biophenyl content in selected groups of Baltic herring and sprat from Estonian coastal waters in 2006

67%
Roots O., Simm M.
Oceanologia
|
2007
|
tom 49
|
nr 3
The concentrations of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs) and dioxin-like polychlorinated biphenyls (DL-PCB) were determined in samples of Baltic herring (Clupea harengus membras) and sprat (Sprattus sprattus balticus) in 2006 from commercial catches in Estonian coastal waters, Baltic Sea. The dioxin content of the fish sampled in 2006 did not exceed the European Union’s maximum permissible level for PCDD/Fs (4.0 pg WHO -TEQ/g fresh weight) and for the sum of PCDD/Fs and DL-PCBs (8.0 pg WHO -TEQ/g fresh weight). PCDD/Fs and the sum of PCDD/Fs and DL-PCBs content in herring were 2.12 and 3.84 pg WHO-TEQ/g of fresh weight respectively; the corresponding figures for sprat were 1.94 and 3.82 pg WHO-TEQ/g of fresh weight. Comparable with our earlier data on the content of dioxins in three to four year old herring and two to three year old sprat, these data show that two servings of fish per week are not at all harmful to the health of the Estonian people; indeed, the opposite is more likely to be the case.
13

Production and oxygen consumption in the early life stages of herring and smelt in the Vistula Lagoon [Baltic Sea]

67%
Opalinski K. W., Maciejewska K., Krajewska-Soltys A., Fey D. P.
Bulletin of the Sea Fisheries Institute
|
2004
|
nr 2
14

Spawning of Baltic herring in the Vistula Lagoon: effects of environmental conditions and stock parameters

67%
Krasovskaya N.
Bulletin of the Sea Fisheries Institute
|
2002
|
nr 1
15

Anisakis simplex [Rud., 1809] [Nematoda: Anisakidae]: growth and morphometry of larvae from spring spawning herring [Clupea harengus membras L.] in the Vistula Lagoon and adjacent areas of the Baltic Sea

67%
Shukhgalter O.
Oceanological Studies
|
2002
|
tom 31
|
nr 1-2
16

Annual changes in composition of saturated and monoenoic fatty acids in Baltic herring [Clupea harengus membras L.] muscle tissue lipids

67%
Szczygielski M.
Folia Universitatis Agriculturae Stetinensis. Piscaria
|
2001
|
tom 28
17

Physical and sensory changes in headed and gutted Baltic herring during immersed salting in brine with the addition of acetic acid. Part 1. Weight losses, color of flesh and its sensory properties

67%
Kolakowski E., Bednarczyk B.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2002
|
tom 05
|
nr 2
Headed and gutted Baltic herring were immersed in 16 % brine containing 0, 1, 2, 3, 4, 5, 6 or 7 % acetic acid. Weight ratio of fish to brine was 1:1. Samples were stored for two weeks at a temperature of 8 ± 1°C. Changes were investigated in fish weight, weight and volume of brine, pH of flesh and brine, color parameters of flesh and its sensory properties after one and two weeks of maturation. It was demonstrated that fish brined in a 16 % solution of NaCl with an addition of 1% acetic acid were of the best quality. In the flesh of these fish, no sour (“briny”) flavor could be detected, and the delicate, slightly elastic, texture was evaluated as very desirable. The addition of acetic acid into the brine improved the lightness of flesh substantially; at the same time, however, it increased weight losses of fish after brining, mainly on account of a decrease in the water content in fish flesh.
18

Wplyw chlorku wapnia na proces dojrzewania odglowionego i patroszonego sledzia baltyckiego solonego metoda zalewowa

51%
Kolakowski E., Bednarczyk B., Mordziak K., Wozniak A.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2004
|
tom 03
|
nr 1
123-137
Zbadano katalizujący wpływ chlorku wapnia na proces dojrzewania solonego śledzia bałtyckiego. Tusze śledzia, świeże lub mrożone/rozmrożone, zalewano 12- -procentowym roztworem NaCl zawierającym 0, 0,1, 0,5 lub 1,0%, chlorku wapnia, stosując proporcję surowca do roztworu 1:1 (wagowo). Próby inkubowano przez 18 dni w temperaturze 7±1°C i pobierano do badań po 1, 3, 5, 7, 9, 11, 15 i 18 dobach dojrzewania. Oznaczano pH, zawartość wody i produkty hydrolizy białka (PHB), rozpuszczalne w 6-procentowym roztworze NaCl i w 5-procentowym kwasie trichorooctowym (TCA), metodą biuretową i zmodyfikowaną metodą Lowry’ego, a także pożądalność sensoryczną mięsa. Stwierdzono, że dodatek chlorku wapnia do zalewy najbardziej intensyfikuje powstawanie PHB rozpuszczalnych w 6-procentowym roztworze NaCl, strącalnych w 5-procentowym TCA, w mniejszym zaś stopniu peptydów rozpuszczalnych w 5-pro- centowym roztworze TCA, natomiast prawie nie intensyfikuje powstawania tyrozyny. Działa także konserwująco na solonego śledzia, przedłużając szczególnie okres indukcyjny, przed fazą intensywnego wzrostu trimetylaminy. Chlorek wapnia poprawiał teksturę mięsa solonego śledzia bardziej efektywnie w wypadku surowca świeżego niż mrożone- go/rozmrożonego. Efektywność ta zależała jednak wyraźnie od stężenia chlorku wapnia i czasu dojrzewania. Najlepszą teksturę wykazywały ryby dojrzewające w zalewie zawierającej 0,1% chlorku wapnia. Praktyczne stosowanie chlorku wapnia jako katalizatora procesu dojrzewania ryb solonych może być ograniczone ze względu na jego wyczuwalność sensoryczną w gotowym produkcie. Dlatego maksymalne stężenie chlorku wapnia w zalewie nie powinno przekraczać 0,5%.
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