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

• Published in: Journal of Food Science
• Main Authors: Hyldig, G., Jorgensen, B. M., Undeland, Ingrid, Olsen, R. E., Jonsson, A., Nielsen, H. H.
• Language: unknown
• Published: 2012
• Subjects: Nutrition and Dietetics; storage; mediated lipid oxidation; biological factors; fillets; biological variation; generalized sensory variables; storage condition; raw material; l; sensory quality; muscle; Kattegat; Landing The; Iceland
• Online Access: https://doi.org/10.1111/j.1750-3841.2012.02838.x; https://research.chalmers.se/en/publication/164632

Freezing of herring (Clupea harengus) for human consumption is increasing in the Nordic herring industry, either onboard the fishing vessels or right after landing. The quality of frozen herring as a raw material does not only depend on the frozen storage conditions applied, but also on compositiona...