Publisher: Nofima AS
Number of pages: 11
International Standard Numbers:
Open Access: green
Results from previous experiments with salting and ripening of North Sea herring have shown reproducible results. A challenge remains with respect to measuring enzyme activity and degree of ripening; two parameters that appear to be closely related. The analyses carried out in the previous experiments have been elaborate and time consuming, and not well suited for process monitoring in industry.
This report describes the identification of potential protein markers for ripening, based on trials carried out in 2014.