Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods

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Abstract

 Changes in properties which influence the overall quality (especially texture), appearance and sensory properties of herring that occur as a result of the salting and ripening that are required to transform the raw fish into the final salted herring product were monitored. Simultaneously, the effect of different herring stocks, i.e. those from the Baltic and North Seas on these three groups of properties were compared using, respectively, the Texture Analyser TA.XT2, a Chroma-Meter based on the CIELab system and a specially developed Quality Descriptive Analysis scheme for sensory analysis. Additionally, the general proteolytic activity of the fish muscle was evaluated in order to account for possible differences between the various herring stocks. It could be shown that spring-spawning Baltic herring from the Rügen area are not a suitable raw material for the production of salted, ripened herring products.

Received: 25 November 1996 / Revised version: 13 January 1997