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An interlaboratory study was performed in 31 Finnish laboratories to determine the quality of Baltic herring (Clupea harengus membras). Three fish samples representing 3 levels of freshness were analyzed. To evaluate chemical freshness, a rapid paper strip method based on the degradation products of ATP was used by 22 participants. Eleven laboratories used liquid chromatography. Each laboratory also classified the samples by sensory evaluation. The rapid paper strip method proved to be a satisfactory screening method for assessing freshness of Baltic herring.

Rapid Method Based on ATP Catabolites for Evaluating the Freshness of Baltic Herring: Interlaboratory Study