Comparison of physicochemical and sensory changes in fresh and frozen herring (Clupea harrengus L.) during marinating.

BACKGROUND

The influence of freezing on the changes during ripening is better described for salted fish than marinades. Therefore in the present study the effect of preliminary freezing of raw material on the ripening of carcasses and fillets marinated during 18 days at a temperature of 10 °C, in brine with 6% salt and 5% acetic acid was examined.

RESULTS

In both cases the marinating of thawed frozen material resulted in larger mass losses and decrease of the value of meat colour parameters. The semi-marinades from raw herring were characterised by higher values of total estimation based on sensory analysis. The statistical analysis showed weak correlation between the discriminants of sensory assessment and the studied physicochemical parameters of semi-marinades.

CONCLUSIONS

These results suggest that the semi-marinades from raw fish are characterised by higher sensory quality, better colour parameters and higher yield than those from frozen thawed fish.