Ugrofinizmy w języku staropruskim

2021 ◽  
Vol 12 (1) ◽  
pp. 237-250
Author(s):  
Krzysztof Tomasz Witczak
Keyword(s):  
Baltic Herring ◽  
Female Animal

The paper discusses 9 Old Prussian words suspected of being borrowed from a Finno-Ugric source. The following words are verified as Finno-Ugricisms: OPrus. jūrī ‘sea’ (← FV. *järwä ‘lake, sea’); OPrus. kadegis ‘juniper’ (← BF. *kataŋa ‘id.’ ← Ur. *kača ‘resin’); OPrus. kaywe ‘mare’ (← BF. *keewe ‘female horse or reindeer’ < Ur. *kewe ‘female animal’); OPrus. kērdan ‘time’ (← FV. *kerta ‘succession, order, time’); OPrus. *palwe in toponymy (← FU. *palγɜ ‘village’); OPrus. *salavō ‘island’ (← FU. *sala-wɜ ‘island; dry place in the swamp’ < Ur. *sala); OPrus. sylecke ‘Baltic herring’ (← BF. *silakka ‘id.’ ← Ur. śilä ‘fat’); OPrus. wargien ‘copper’ (← FU. *würγɜnɜ ‘id.’).

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

scholarly journals Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1811
Author(s):  
Ella Aitta ◽  
Alexis Marsol-Vall ◽  
Annelie Damerau ◽  
Baoru Yang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Crude Oil ◽  
Proteolytic Enzymes ◽  
Clupea Harengus ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Baltic Herring ◽  
By Products

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

Amino acid content of Baltic herring and rainbow trout roe

1980 ◽  
Vol 28 (5) ◽  
pp. 908-911 ◽  
Author(s):  
Jukka K. Kaitaranta ◽  
Raila Lamppu ◽  
Reino R. Linko
Keyword(s):  
Rainbow Trout ◽  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Baltic Herring

In-situ observations of Baltic herring (Clupea harengus membras) spawning behaviour in the Ask�-Landsort area, northern Baltic proper

1983 ◽  
Vol 74 (2) ◽  
pp. 105-110 ◽  
Author(s):  
G. Aneer ◽  
G. Florell ◽  
U. Kautsky ◽  
S. Nellbring ◽  
L. Sj�stedt
Keyword(s):  
Clupea Harengus ◽  
Baltic Herring ◽  
Spawning Behaviour ◽  
Baltic Proper ◽  
In Situ Observations

Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard

1998 ◽  
Vol 207 (4) ◽  
pp. 276-280 ◽  
Author(s):  
H. Kallio ◽  
T. Lehtinen ◽  
P. Laakso ◽  
R. Tahvonen
Keyword(s):  
Fatty Acids ◽  
Baltic Herring

Precautionary approach in Baltic herring trawl fishery

2006 ◽  
pp. 1223-1229
Author(s):  
H Shpilev ◽  
T Raid ◽  
A Lankov ◽  
A J√§rvik ◽  
L Järv
Keyword(s):  
Precautionary Approach ◽  
Trawl Fishery ◽  
Baltic Herring

scholarly journals Chemical preservatives in foodstuffs VI. The effect of silver ions on microbes, in particular on the flora of fresh fish

1966 ◽  
Vol 38 (4) ◽  
pp. 198-209
Author(s):  
Olavi E. Nikkilä ◽  
Alpo Siiriä ◽  
Jorma J. Laine
Keyword(s):  
Aqueous Solution ◽  
Silver Ions ◽  
Mixed Cultures ◽  
Fresh Fish ◽  
Baltic Herring ◽  
Pure Cultures ◽  
Chemical Preservatives

A study has been made of the effect of silver ions upon microbes in water, in rinsing and washing experiments, and in the storage of fresh Baltic herring in ice containing silver ions. It was observed that silver ions were microbicidic in all experiments except in those with stored fish. Even in this case, silver ions were effective in killing bacteria when they were isolated and kept in an aqueous solution. In all the experiments the pure cultures were less resistant than the natural mixed cultures.

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