Premium
Chemical studies on the herring ( Clupea harengus ). XI. —Quantitative estimation of volatile sulphur compounds produced during the cooking of herring
Author(s) -
McLay R.
Publication year - 1967
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740181212
Subject(s) - herring , clupea , sulfur , chemistry , hydrogen sulphide , food science , fishery , biology , organic chemistry , fish <actinopterygii>
The volatile sulphur compounds in fresh and canned herring were estimated by a colorimetric method. It was found that there was an overall decrease in volatile sulphur compounds after canning and also that nobbed herring was richer than filleted herring in hydrogen sulphide. The skin produced relatively larger amounts of methyl mercaptan. The reasons for these findings are discussed.