National Food Inst, Technical Univ of Denmark, Søltofts Plads, Build 221, DK-2800 Kgs Lyngby, Denmark.
J Food Sci. 2012 Sep;77(9):S288-93. doi: 10.1111/j.1750-3841.2012.02838.x. Epub 2012 Aug 17.
Freezing of herring (Clupea harengus) for human consumption is increasing in the Nordic herring industry, either onboard the fishing vessels or right after landing. The quality of frozen herring as a raw material does not only depend on the frozen storage conditions applied, but also on compositional features, something which in turn can vary with season and catching ground. To unravel the link between biological variations, basic muscle composition, and sensory properties of frozen herring, a unique herring raw material was caught by commercial fishing vessels at three locations: around Iceland, outside the Norwegian coast, and in Kattegat/Skagerrak. The samplings were done according to a specific scheme and conducted over several seasons and 2 years. The herring was converted into butterfly fillets, packed in cardboard boxes, frozen, and then stored at -20 °C or -80 °C for up to 18 mo. The sensory quality was characterized by objective sensory profiling. It was shown that two generalized sensory variables could be defined from a principal component analysis of the sensory data. Except for the expected pronounced effect from storage time, the most distinct variation followed the lipid content, which in turn varied with season. An unexpected conclusion was that catching location only had a minor affect on the changes in sensory quality of herring during frozen storage. Knowledge about how season and catching location affect herring during frozen storage will be useful for optimizing the utilization of herring for frozen storage for human consumption.
The results of this study constitute important information for the herring processing industry when handling raw materials with different geographical and seasonal history. The reported information on a highly equal sensory quality of geographically diverse raw materials will give consumers and retailers valuable knowledge on the changes in eating quality to expect after long-term frozen storage under conditions similar to household freezers or refrigerated counters in supermarkets.
在北欧鲱鱼产业中，人们越来越多地将人类食用的鲱鱼（Clupea harengus）进行冷冻，无论是在渔船还是刚上岸后。冷冻鲱鱼的质量不仅取决于所采用的冷冻储存条件，还取决于组成特征，而这些特征又会随季节和捕捞地的不同而变化。为了揭示生物变化、基本肌肉成分和冷冻鲱鱼感官特性之间的联系，一种独特的鲱鱼原料由商业渔船在三个地点捕捞：冰岛周围、挪威海岸外和卡特加特/斯卡格拉克。根据具体计划进行了采样，并在几个季节和 2 年内进行了多次。将鲱鱼加工成蝴蝶鱼片，用硬纸盒包装，冷冻，然后储存在-20°C 或-80°C 下长达 18 个月。感官质量通过客观感官分析进行了描述。主成分分析表明，可以从感官数据中定义两个广义的感官变量。除了预期的储存时间的明显影响外，最明显的变化与脂质含量有关，而脂质含量又随季节而变化。一个意外的结论是，捕捞地点对冷冻储存过程中鲱鱼感官质量的变化只有很小的影响。了解季节和捕捞地点如何影响冷冻储存中的鲱鱼，将有助于优化鲱鱼的冷冻储存利用，以供人类食用。
本研究的结果为鲱鱼加工行业在处理具有不同地理和季节历史的原料时提供了重要信息。有关地理差异大的原料具有高度均匀的感官质量的报告信息将使消费者和零售商了解在类似家庭冰箱或超市冷藏柜的条件下长期冷冻储存后，食用质量会发生怎样的变化。
