Number of pages: 39
International Standard Numbers:
Open Access: green
This report describes laboratory scale trials with salting of matjes herring; both traditional salting of gibbed herring, as well as salting of gutted herring and fillets.
Samples from the trials were subjected to sensory analysis. Furthermore measurements of enzymatic activity were performed, and also, for some samples, measurement of changes in the protein fraction and screening of microbial growth.
The results reveal interesting effects of the different process parameters, on the different product characteristics of matjes herring.