Sensory properties of marinated herring (Clupea harengus)--influence of fishing ground and season

The sensory properties of marinated herring produced immediately post mortem of raw material from different fishing ground and seasons were described and related to biological, biochemical and functional properties. Subtle variation was encountered in the appearance of whole marinated herring fillet...

Full description

Saved in:
Bibliographic Details
Published in:Journal of aquatic food product technology 2004, Vol.13 (3), p.3-24
Main Authors: Nielsen, D, Hyldig, G, Nielsen, H.H, Nielsen, J
Format: Article
Language:English
Subjects:
biology
Clupea
Clupea harengus
geographical variation
Herring
individual variation
marinating
mixed stocks
proximate composition
seasonal variation
sensory
sensory evaluation
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The sensory properties of marinated herring produced immediately post mortem of raw material from different fishing ground and seasons were described and related to biological, biochemical and functional properties. Subtle variation was encountered in the appearance of whole marinated herring fillets. Fishing ground did not influence the odor, flavor or texture, but there was an apparent effect of season on the sensory profile. The sensory properties were influenced by body weight, but not by age, sex and gonad maturity. The influence of varying lipid content, water content and liquid holding capacity resulted in similar effects showing the high correlation between these properties. The results indicated that variation in sensory quality observed by the industry is not primarily due to the parameters fishing ground and season.
ISSN:1049-8850
1547-0636
DOI:10.1300/J030v13n03_02