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Comparison of physicochemical and sensory changes in fresh and frozen herring ( Clupea harrengus L.) during marinating
Author(s) -
Szymczak Mariusz
Publication year - 2010
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.4149
Subject(s) - clupea , brine , food science , herring , chemistry , ripening , sensory analysis , fish <actinopterygii> , sensory system , flavour , flavor , fishery , biology , organic chemistry , neuroscience
BACKGROUND: The influence of freezing on the changes during ripening is better described for salted fish than marinades. Therefore in the present study the effect of preliminary freezing of raw material on the ripening of carcasses and fillets marinated during 18 days at a temperature of 10 °C, in brine with 6% salt and 5% acetic acid was examined. RESULTS: In both cases the marinating of thawed frozen material resulted in larger mass losses and decrease of the value of meat colour parameters. The semi‐marinades from raw herring were characterised by higher values of total estimation based on sensory analysis. The statistical analysis showed weak correlation between the discriminants of sensory assessment and the studied physicochemical parameters of semi‐marinades. CONCLUSIONS: These results suggest that the semi‐marinades from raw fish are characterised by higher sensory quality, better colour parameters and higher yield than those from frozen thawed fish. Copyright © 2010 Society of Chemical Industry