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Northern Europe Processing Technique, Nutritional Composition, Quality and Safety, Flavour Compounds, Bio-Chemical Change During Pickle Curing of North Sea Herring (Clupea harengus) of Britain

Author

Listed:
  • Mansur MA

    (Department of Fisheries Technology, Bangladesh Agricultural University, Bangladesh)

  • Uddin MN
  • Rahman S

    (Asahi Consultants Ltd., Bangladesh)

  • Horner WFA

    (International Fisheries Institute, University of Hull, UK)

  • Uga S

    (Department of Nursing, Kobe Women’s University, Japan)

Abstract

The Northern Europe processing technique of pickle curing of North Sea herring (Clupea harengus) of Britain was studied. Recognizable characteristics of this technique were also identified. At the same time the nutritional composition, protein degradation, sensory property, quality and safety of pickled herring was studied by laboratory research. Pre-spawning and post-spawning North Sea herring (Clupea harengus) of Britain was pickle cured by Northern Europe processing technique. Whole fish and gipped fish were stored in polypropylene barrels for pickle curing using pure salt and normal salt in different barrels. Nutritional composition i.e. protein, lipid, ash, moisture were 18.65-21.00%, 9.00-18.10%, 2.96-3.11% and 50.47-57.12% respectively. Quality in terms of TVB-N and TMA-N were 65.29–79.77mg/100g and 4.9–11.5mg/100g respectively.

Suggested Citation

  • Mansur MA & Uddin MN & Rahman S & Horner WFA & Uga S, 2018. "Northern Europe Processing Technique, Nutritional Composition, Quality and Safety, Flavour Compounds, Bio-Chemical Change During Pickle Curing of North Sea Herring (Clupea harengus) of Britain," Oceanography & Fisheries Open Access Journal, Juniper Publishers Inc., vol. 6(1), pages 26-36, January.
    • Handle: RePEc:adp:jofoaj:v:6:y:2018:i:1:p:26-36
    DOI: 10.19080/OFOAJ.2018.06.555679
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