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Characteristics of cathepsins diffusing from the fish meat to marinating brine

2012/05/D/NZ9/02282

Keywords

Descriptors

  • NZ9_7: Naukowe podstawy żywienia i badania żywności

Panel

NZ9 – Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution

Zachodniopomorski Uniwersytet Technologiczny w Szczecinie, Wydział Nauk o Żywności i Rybactwa

Voivodeship: zachodniopomorskie

Other projects carried out by the institution »

Principal investigator (from the host institution)

dr hab. Mariusz Krystian Szymczak

Number of co-investigators in the project: 3

Call

SONATA 3 – announced on 2012-03-15

Amount awarded
240 955 PLN
Project start date
2013-03-11
Project end date
2017-03-10
Project duration
48 months (the same as in the proposal)
Project status
Project settled

Equipment purchased [PL]

  1. Demineralizator. Cost: 10 000 PLN
  2. Homogenizator laboratoryjny ultradźwiękowy z oprzyrządowaniem. Cost: 17 550 PLN
  3. Mieszadło o stałych obrotach przy różnym obciążeniu wraz z oprzyrządowaniem,. Cost: 9 500 PLN
  4. W projekcje zaplanowano zakup tylko podstawowych urządzeń laboratoryjnych: Homogenizator laboratoryjny mechaniczny, obrotowy, 1 sztuka,. Cost: 7 000 PLN
  5. Waga analityczna o dużej dokładności. Cost: 6 000 PLN

Information in the final report

Publication in academic press/journals (8)

  1. Effect of technological factors on the activity and losses of cathepsins B, D and L during marinating of Atlantic and Baltic herrings

    Authors:
    Szymczak M.
    Academic press:
    Journal of the Science of Food and Agriculture (year: 2017, volume: 97(5), pages: 1488–1496), Publisher: Wiley
    Status:
    Published
    DOI:
    link to the publication

  2. Distribution of cathepsin D activity between lysosomes and a soluble fraction of marinating brine

    Authors:
    Szymczak M.
    Academic press:
    Journal of Food Science (year: 2016, volume: 81(8), pages: E1966-E1970), Publisher: Wiley
    Status:
    Published
    DOI:
    10.1111/1750-3841.13375 – link to the publication

  3. Occurrence of aspartyl proteases in brine after herring marinating

    Authors:
    Mariusz Szymczaka, Adam Lepczyński
    Academic press:
    Food Chemistry (year: 2016, volume: 194, pages: 470–475), Publisher: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2015.08.048 – link to the publication

  4. Effect of Cover Brine Type on the Quality of Meat from Herring Marinades

    Authors:
    Mariusz Szymczak, Barbara Szymczak, Anna Koronkiewicz, Katarzyna Felisiak, Mateusz Bednarek
    Academic press:
    Journal of Food Science (year: 2013, volume: 78, pages: S619-S625), Publisher: Wiley
    Status:
    Published
    DOI:
    10.1111/1750-3841.12090 – link to the publication

  5. Effect of Addition of Different Acetic Acid Concentrations on the Quality of Marinated Herring

    Authors:
    Mariusz Szymczaka, Edward Kołakowski, Katarzyna Felisiak
    Academic press:
    Journal of Aquatic Food Product Technology (year: 2015, volume: 24, 6, pages: 566-581), Publisher: Taylor & Francis
    Status:
    Published
    DOI:
    10.1080/10498850.2013.796504 – link to the publication

  6. Recovery of cathepsins from marinating brine waste

    Authors:
    Szymczak M.
    Academic press:
    International Journal of Food Science & Technology (year: 2017, volume: 52 (1), pages: 154-160), Publisher: Wiley
    Status:
    Published
    DOI:
    link to the publication

  7. Characteristics of herring marinated in reused brines after microfiltration

    Authors:
    Mariusz Szymczak, Katarzyna Felisiak, Barbara Szymczak
    Academic press:
    Journal of Food Science and Technology - Mysore (year: 2018, volume: 55 (11), pages: 4395-4405), Publisher: Spriner
    Status:
    Published
    DOI:
    10.1007/s13197-018-3343-3 – link to the publication

  8. The reuse of brine waste to enhance the ripening of marine and freshwater fish resistant to marinating

    Authors:
    Mariusz Szymczak, Katarzyna Felisiak, Grzegorz Tokarczyk, Barbara Szymczak
    Status:
    Accepted for publication

Articles in post-conference publications (1)

  1. Wpływ rodzaju zalewy na jakość mięsa marynat śledziowych

    Authors:
    Szymczak M., Szymczak B., Felisiak K.
    Conference:
    XLI Sesja Naukowa Komitetu Nauk o Żywności PAN. Innowacyjność w Nauce o Żywności i Żywieniu (year: 2013, pages: 43), Publisher: PTTŻ od. małopolski
    Date:
    conference 2-3 lipca
    Status:
    Published

Book publications / chapters in book publications (1)

  1. The effect of acetic acid concentration on the process of salting and marinating of fresh Baltic herring

    Authors:
    Mariusz Szymczak, Edward Kołakowski, Barbara Szymczak
    Book:
    Acetic Acids: Advances in Research and Applications (Eds.: Mariusz Szymczak, Osman Topuz) (year: 2018, volume: brak danych, pages: chapter 5: 141-158), Publisher: Nova Science Publishers
    Status:
    Published

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