The storage of herring (Clupea harengus) in ice, refrigerated sea water and at ambient temperature. Chemical and sensory assessment
Authors:
- 1 April 1980
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 31 (4) , 375-385
Abstract
Herring caught during the winter and summer were stored in ice, refrigerated sea water (RSW) and at ambient temperature. Chemical tests and a sensory assessment of the fish were made on samples stored for up to 13 days. Results indicate that herring can be chilled simply and rapidly using an RSW plant and that spoilage changes in the fish stored in ice and RSW are similar during the first 4 or 5 days of storage. The chemical tests investigated serve more as indicators of spoilage rather than quantitative guides.Keywords
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