Sensory Properties of Marinated Herring (Clupea harengus)-Influence of Fishing Ground and Season

Abstract

The sensory properties of marinated herring produced immediately post mortem of raw material from different fishing ground Please note that this electronic prepublication galley may contain typographical errors and may be missing artwork, such as charts, photographs, etc. Pagination in this version will differ from the published version.

Sensory properties of marinated herring (Clupea harengus) processed from raw material from commercial landings

“…Body length = (0.552 × body weight) + 184.48 ( R 2 = 0.73, p < 0.001). This is in accordance with previous findings 5…”

“…Little is known about this variation. In a study on herring processed immediately post mortem, ie excluding the effects of storage,5 very small effects of fishing ground on the sensory properties of marinated herring were found, most likely not in the range encountered by industry. Thus the variation encountered by the industry could be due to a third factor—handling and storage on board the fishing vessel.…”

Lipid content in herring (Clupea harengus L.)—influence of biological factors and comparison of different methods of analyses: solvent extraction, Fatmeter, NIR and NMR

“…We hypothesize that changes are occurring in ripe and spawning herring in or just below the skin that make the Fatmeter readings on whole herring less related to chemical extraction values. This coincides with the reported findings of more mesenteric fat in spawning herring (Slotte, 1998) and the observed increase in perceived fatty mouth feel in marinated fillets from spawning herring (Nielsen et al, 2004). Measurements on the meat side show very bad correlation even when data is divided with respect to gonad status.…”

“…The explanation might be that the lipid is more loosely associated to the muscle, when the lipid content increases. This coincides with the observed increased fatty mouth feel in marinated herring fillets from ripe and spawning herring (Nielsen, Hyldig, Nielsen, & Nielsen, 2004).…”

Sensory Properties of Frozen Herring (Clupea harengus) from Different Catch Seasons and Locations

“…The results of this study thus show that fishing ground only has a minor impact on sensory properties of frozen herring. Similar results have been reported from a study on acid marinated herring (Nielsen and others, 2004). …”