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

Fingerprint

Clupea harengus
Ice
herring
ice
cooling
containers
Seawater
seawater
methodology
cooling systems
capture of animals
impedance
Finland
microbiological quality
Electric Impedance
odor
skin
Analysis of Variance
Fishes
vessel

Keywords

  • Herring
  • Cooling methods
  • Sensory quality
  • Microbes

Cite this

@article{0c047a81349546a4b1d8582c0bea6b12,
title = "Effects of different on-board cooling methods on the microbiological and sensory quality of Baltic herring (Clupea harengus L.)",
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.",
keywords = "Herring, Cooling methods, Sensory quality, Microbes",
author = "Tapani Hattula and Hanna Miettinen and Tiina Luoma and Anne Arvola and Juhani Kettunen and Jari Set{\"a}l{\"a}",
year = "2002",
doi = "10.1300/J030v11n03_13",
language = "English",
volume = "11",
pages = "167--175",
journal = "Journal of Aquatic Food Product Technology",
issn = "1049-8850",
publisher = "Taylor & Francis",
number = "3-4",

}

Effects of different on-board cooling methods on the microbiological and sensory quality of Baltic herring (Clupea harengus L.). / Hattula, Tapani; Miettinen, Hanna; Luoma, Tiina; Arvola, Anne; Kettunen, Juhani; Setälä, Jari.

In: Journal of Aquatic Food Product Technology, Vol. 11, No. 3-4, 2002, p. 167-175.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effects of different on-board cooling methods on the microbiological and sensory quality of Baltic herring (Clupea harengus L.)

AU - Hattula, Tapani

AU - Miettinen, Hanna

AU - Luoma, Tiina

AU - Arvola, Anne

AU - Kettunen, Juhani

AU - Setälä, Jari

PY - 2002

Y1 - 2002

N2 - 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.

AB - 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.

KW - Herring

KW - Cooling methods

KW - Sensory quality

KW - Microbes

U2 - 10.1300/J030v11n03_13

DO - 10.1300/J030v11n03_13

M3 - Article

VL - 11

SP - 167

EP - 175

JO - Journal of Aquatic Food Product Technology

JF - Journal of Aquatic Food Product Technology

SN - 1049-8850

IS - 3-4

ER -