Effects of different on-board cooling methods on the microbiological and sensory quality of Baltic herring (Clupea harengus L.)

Tapani Hattula, Hanna Miettinen, Tiina Luoma, Anne Arvola, Juhani Kettunen, Jari Setälä

    Research output: Contribution to journalArticleScientificpeer-review

    3 Citations (Scopus)

    Abstract

    In Finland, Baltic herring is mostly cooled on board the vessel in containers with ice and ambient sea water. In this study, the effect of three different cooling methods on the microbiological and sensory quality of Baltic herring were studied. At the end of August, eighteen containers (6 containers/method) of Baltic herring were chilled on board by (1) the conventional cooling system with ice and sea water, (2) cooling with ice and pre-cooled sea water or (3) cooling with ice and pre-cooled 1.2% NaCl water. Containers were stored in cold room for six days and samples were analyzed one, four and six days after catching. The microbiological quality was studied by analyzing the fish skin swab samples by cultivation and impedance method. Sensory qualities like taste, odor and texture were evaluated by a panel of eight people. The quality differences were analyzed by hierarchical analyses of variance. After 6 days of cool storage, the cooling method of ice with pre-cooled 1.2% NaCl produced the best sensory quality.
    Original languageEnglish
    Pages (from-to)167-175
    JournalJournal of Aquatic Food Product Technology
    Volume11
    Issue number3-4
    DOIs
    Publication statusPublished - 2002
    MoE publication typeA1 Journal article-refereed
    Event31st WEFTA Meeting - Espoo, Finland
    Duration: 27 May 200131 May 2001

    Keywords

    • Herring
    • Cooling methods
    • Sensory quality
    • Microbes

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