Number of pages: 39
International Standard Numbers:
Open Access: green
This report describes full industrial scale trials with salting of north sea herring fillets, with and without enzymes extracted from the offal/gut fraction sampled from the filleting machines.
Samples from the trials were subjected to chemical. Microbial and sensory analysis. Furthermore measurements of enzymatic activity were performed, and also, for some samples, measurement of changes in the protein fraction.
The results reveal interesting effects of the different process parameters, on the different product characteristics of the salted herring fillets.