RITSKES: ARTIFICIAL RIPENING OF MAATJES-CLRED HERRING 



Table 5. — Results of organoleptic evaluations and chemical analyses from experiment with the artificial ripening 

 of fresh spent herring with enzyme preparations low in lipase activity. 



0.017 



* The salt content in the brines was 12 ± 1% w/v. 



I »tt9* » 



7S 30 3S 



FRACTION NUMBER 



Figure 3. — Chromatogram of the clarified brine of gutted 

 herring, without the addition of enzymes on Sephadex 

 G-25, in experiment on artificial ripening of fresh spent 

 herring with enzyme preparations low in lipase activity. 



There exists a relation between the texture 

 of the herring and the biuret value found in the 

 brine. Between texture and total amount of 

 nitrogen in the brine no apparent relation was 

 shown. The ratio total N to amino N is about 

 the same in the brine and in the herring extract, 

 indicating that analysis of the brine give infor- 

 mation about the ripening process in the herring. 



The chromatograms show that, in the brine 

 of the ripened herring, the amount of biuret- 

 positive material with larger retention times has 

 increased. This indicates that the amount of 

 small protein fragments increased. 



The chromatographic pattern of the brine of 

 an artificially ripened herring (Figure 4) does 



I »»t8 8i r' 



 » 1»»§nnr 



FRACTION NUMBER 



Figure 4. — Chromatogram of the clarified brine of gutted 

 herring, with the addition of the enzjTne Pr 35, on Sepha- 

 dex G-25, in experiment on artificial ripening of fresh 

 spent herring with enzjTne preparations low in lipase 

 activity. 



651 



