Liquid holding capacity and instrumental and sensory texture properties of herring (Clupea harengus L.) related to biological and chemical parameters

Journal of Texture Studies

Volumn 36, Issue 2, 2005, Pages 119-138

  Nielsen, Durita ^a,b   Hyldig, Grethe ^a   Nielsen, Jette ^a   Nielsen, Henrik Hauch ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Biology; Composition; Herring; Liquid holding capacity; Sensory; Texture

Indexed keywords

CLUPEA HARENGUS;

EID: 22544434930     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2005.00006.x     Document Type: Review

References (29)

1. ANONYMOUS. 1962. Recommendations adopted by the Herring Committée concerning routine methods and the reporting of herring biological data. Rapp. P.-v. Réun. Cons. Int. Explor. Mer. X, 71-73 (Appendix 1).
2. ARO, E. 1989. A review of fish migration patterns in the Baltic. Rapp. P.-V. Réun. Cons. Int. Explor. Mer. 190, 72-96.
3. BLIGH, E.G. and DYER, W.J. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37, 911-917.
4. BOURNE, M.C. 1978. Texture profile analysis. Food Technol. 22, 62-66; 72.
5. BRADFORD, R.G. 1993. Differential utilization of storage lipids and storage proteins by Northwest Atlantic herring (Clupea harengus harengus). J. Fish Biol. 43, 811-824.
6. CAPPELN, G. and JESSEN, F. 2001. Glycolysis and ATP degradation in cod (Gadus morhua) at subzero temperatures in relation to thaw rigor. Food Sci. Technol. 34, 81-88.
7. CHRISTENSEN, C.M. 1984. Food texture perception. In Advances in Food Research (E.M. Mrak and B.S. Schweigert, eds.) pp. 159-199, Chichester Academic, Orlando, FL.
8. EIDE, O., BØRRESEN, T. and STRØM, O. 1982. Minced fish production from capelin (Mallotus villosus). A new method for gutting, skinning and removal of fat from fatty species. J. Food Sci. 47, 347-349; 354.
9. HENDERSON, R.J. and ALMATAR, S.M. 1989. Seasonal changes in the lipid composition of herring (Clupea harengus) in relation to gonad maturation. J. Mar. Biol. Assoc. U.K. 69, 323-334.
10. HUTCHINGS, J.B. and LILLFORD, P.J. 1988. The perception of food texture - the philosophy of the breakdown path. J. Texture Studies 79, 103-115.
11. HYLDIG, G. and NIELSEN, D. 2001. A review of sensory and instrumental methods used to evaluate the texture of fish muscle. J. Texture Studies 31, 219-242.
12. ILES, T.D. 1964. The duration of maturation stages in herring. J. Cons. Perm. Int. Explor. Mer. 29(1), 166-188.
13. ISO 11035. 1994. Sensory analysis - Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach. International Standard, 1st Ed.
14. JENSEN, H.S. and JØRGENSEN, B.M. 1997. A sensometric approach to cod-quality measurement. Food Qual. Prefer. 8(5/6), 403-407.
15. JONSSON, A., SIGURGISLADOTTIR, S., HAFSTEINSSON, H. and KRISTBERGSSON, K. 2001. Textural properties of raw Atlantic salmon (Salmo salaf) fillets measured by different methods in comparison to expressible moisture. Aquacult. Nutr. 7, 81-89.
16. KARL, H. and MÜNKNER, W. 2002. Quality and processing possibilities of western Baltic Sea spring spawning herring. J. Aquat. Food Prod. Technol. 77(3/4), 31-43.
17. MARTENS, M. and MARTENS, H. 2001. Multivariate Analysis of Quality. An Introduction. John Wiley and Sons, Chichester, U.K.
18. MARTENS, H. and NÆS, T. 1989. Multivariate Calibration. John Wiley and Sons, Chichester, U.K.
19. MOSEGAARD, H. and MADSEN, K.P. 1996. Discrimination of mixed herring stocks in the North Sea using vertebral counts and otolith microstructure. ICES CM 1996/H:17, 1-8.
20. NIELSEN, D., HYLDIG, G., NIELSEN, H.H. and NIELSEN, J. 2004. Sensory properties of marinated herring - Influence of fishing ground and season. J. Aquat. Food Prod. Technol. 13(3), 3-24.
21. NIELSEN, D., HYLDIG, G., NIELSEN, J. and NIELSEN, H.H. 2005. Lipid content in herring (Clupea Harengus L.) - Influence from biological factors and comparison of different methods of analyses: Solvent extraction, Fatmeter, NIR and NMR. Food Sci. Technol., 38, 537-548.
22. RAJASILTA, M. 1992. Relationship between food, fat, sexual maturation, and spawning time of Baltic herring (Clupea harengus membras) in the Archipelago Sea. Can. J. Fish. Aquat. Sci. 49, 644-654.
23. RODGER, G., HASTINGS, R., CRYNE, C. and BAILEY, J. 1984. Diffusion properties of salt and acetic acid into herring and their subsequent effect on the muscle tissue. J. Food Sci. 49, 714-720.
24. ROSENBERG, R. and PALMEN, L.E. 1982. Composition of herring stocks in the Skagerrak-Kattegat and the relations of these stocks with those of the North Sea and adjacent waters. Fish. Res. 1, 83-104.
25. SCHUBRING, R. and OEHLENSCHLÄGER, J. 1997. Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods. Z. Lebensm. Unters. For. 205, 89-92.
26. SZCZESNIAK, A.S. 1963. Classification of textural characteristics. J. Food Sci. 28, 385-389.
27. SZCZESNIAK, A.S. 2002. Texture is a sensory property. Food Qual. Prefer. 13, 215-225.
28. THYBO, A. and VAN DEN BERG, F. 2002. Full uniaxial compression curves for predicting sensory texture quality of cooked potatoes. J. Texture Studies 33, 119-134.
29. WILKINSON, C., DIJKSTERHUIS, G.B. and MINEKUS, M. 2000. From food structure to texture. Trends Food Sci. Technol. 11, 442-450.