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

Abstract

The results of this study constitute important information for the herring processing industry when handling raw materials with different geographical and seasonal history. The reported information on a highly equal sensory quality of geographically diverse raw materials will give consumers and retailers valuable knowledge on the changes in eating quality to expect after long-term frozen storage under conditions similar to household freezers or refrigerated counters in supermarkets.

Effect of Cover Brine Type on the Quality of Meat from Herring Marinades

“…The evaluations were performed in separated boxes under normal daylight and at ambient temperature according to ISO 8589. Sensory assessment was performed according to Nielsen and others () and Hyldig and others () with the following modifications. Briefly, 3 skinned fillets from each sample were served in porcelain trays.…”

The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar)

“…It causes changes in taste, colour, texture/structure, and nutritional value, and also leads to the formation of toxic compounds (Hansen et al, 2004). The oxidation rate of fat in fish relies on Product/Process/Packing factors, which include: the initial fish composition (including FFA content), rigour state of fish, handling, type and rate of freezing, type of packaging material, and storage temperature (Aubourg et al, 2002;Brendeng et al, 1991;Hyldig et al, 2012). Because of these reasons, studies devoted to the stability of salmon and other fatty fish vary significantly.…”

Freshness of deep frozen mackerel and croaker during long-term storage

“…Nevertheless, many studies regarding the freezing of fish during storage involve short-term storage despite the advantages of deep-freezing. [21][22][23] Several studies involving the long-term storage of fish frozen at-18°C have also been conducted. [24,25] Therefore, studies involving the storage of fishes at deep-freezing temperatures (<−50°C) for long-term periods are needed.…”