Sensory properties of marinated herring (Clupea harengus) processed from raw material from commercial landings

Sensory properties of marinated herring processed from raw material from Danish commercial catches were described and related to fishing season and biological, chemical and functional properties. Herring was caught on five cruises and stored on board in tanks or ice. The sensory profile of marinated herring from the North Sea was influenced by season, and changes coincided with the cycle of feeding and spawning. During the spawning period the texture was soft and the muscle more susceptible to lipid oxidation. The texture became firmer and the fatty mouth feel stronger during the feeding period, and the odour and flavour characteristics less rancid. These effects were explained by the chemical composition and biological parameters. The sensory profile was influenced by herring size and age, but not by sex or gonad maturity; the storage method also had an effect. Herring from the Kattegat stored in ice smelled and tasted more of fresh herring and were juicier than herring from the North Sea stored in tanks.