Torstein Skåra

Frozen herring as raw material for spice-salting

One batch of herring (Clupea harengus) was spice-salted fresh and as thawed after 32 days of frozen storage at -24 °C. After salting, samples of both groups were sent to participating laboratories in Iceland, Denmark, Norway, Germany and England. The herring was kept at 5 ± 1 °C and sampled three times during a 26 week storage period. The development of taste and texture characteristics (determined by sensory evaluation and instrumental texture measurements), formation of low-molecular-weight nitrogen compounds and changes in proteolytic activity were followed in both groups. The sensory evaluation results showed that thawed salted herring ripened in a similar manner to herring salted fresh, but at a faster rate. Instrumental texture analysis showed a faster rate of tenderising in thawed salted herring. Proteolytic activity measured as general activity and with specific synthetic substrates was higher in the thawed salted herring. The formation of trichloroacetic acid-soluble nitrogen and free amino acids was faster in the previously frozen herring. The results show an accelerated but similar rate of ripening in thawed spice-salted herring in comparison with fresh salted herring