Table 1.

The marinade components mixed with brined fillet strips.

Treatment name	Components added per 100 g of brined strips
BRL/BRF	No additions (BRL packaged in the laboratory, BRF packaged in the production plant)
H2O	9.76 g water, 3.53 g rape seed oil
HCL	1.33 ml of 1 M HCl*
SPI	Spice mixture containing 0.31 g spices (sweet pepper, curry, black pepper, garlic, and turmeric), 0.4 g thickeners (xanthan gum and guar gum), and 0.070 g yeast extract*
ACE	0.79 ml of 10% acetic acid*
CAR	Carbohydrates: 0.95 g of glucose, 0.79 g of honey, and 0.98 g of maltodextrin (dextrose equivalent 13–17, Sigma-Alrich, St Louis, MO, USA)*
A&C	Acetic acid and the carbohydrates*
MAL/MAF	All the components of the marinade (MAL packaged and marinated in the laboratory, MAF packaged and marinated in the factory)

^*The components were added to the strips together with 9.76 g of water and 3.53 g of rape seed oil.