The production of cold fish marinades is characterized by high seasonality, and therefore producers have problems with providing the sufficient supply of marinades. Besides, after the spawning season, herrings do not ripen properly. Therefore, in the present study, marinated Atlantic and Baltic herring fillets were frozen and stored for 2 days up to 5 months using constant and fluctuating temperatures (recrystallization). The freezing-thawing of marinades improves the hardness, color, and overall sensory evaluation of meat. Temperature fluctuations increase the disintegration of the muscle tissue structure and lysosomal membranes, enhancing the activity of aspartyl endopeptidase responsible for improving the texture of meat and increasing the concentration of protein-hydrolyzing products. The highest thaw drip loss and lipid oxidation were observed after 3 months of frozen storage with temperature fluctuation. Frozen storage had a different effect on fatty and thin herrings. Frozen-thawed marinades stored for up to 5 months were of good microbiology quality. Study results show that the freezing of the semi-marinades may be one of the methods for quality improvement and for extending marinades shelf-life before the seasonally increased demand on the market.

冷鱼腌泡汁的生产具有季节性高的特点，因此，生产者在提供足够的腌泡汁供应方面存在问题。此外，在产卵季节过后，鲱鱼未完全成熟。因此，在本研究中，将腌制的大西洋和波罗的海鲱鱼片冷冻并在恒定且波动的温度下（重结晶）保存2天，最多5个月。腌泡汁的冻融可改善肉的硬度，颜色和整体感官评估。温度波动会增加肌肉组织结构和溶酶体膜的分解，增强天冬氨酰内肽酶的活性，从而改善肉的质地并增加蛋白质水解产物的浓度。冷冻保存3个月后，温度波动最大，融化滴水损失和脂质氧化最高。冷冻储存对脂肪和稀薄鲱鱼的影响不同。冷冻融化的腌泡汁可保存长达5个月，具有良好的微生物学品质。研究结果表明，在市场季节性需求增加之前，冷冻半腌汁可能是提高品质和延长腌汁货架期的方法之一。