Effect of High Hydrostatic Pressure on Sensory Quality of Marinated Herring (Clupea harengus)

Abstract

The aim of this study is to investigate the effects of high hydrostatic pressure (HHP) on sensory properties of marinated herring. Herring fillets were marinated by immersing into the solution containing combination of 2% acetic acid and 8% NaCl. Marinated fillets were packed under vacuum and pressured 100, 300, 500 and 600 MPa for 5 and 10 min. Sensory analysis was conducted by a sensory panel. The samples were assessed on the basis of appearance, odour, taste, texture and overall acceptability characteristics using a nine-point hedonic scale. Sensory parameters did not change with HHP processing below 500 MPa as compared to control samples. Panellists did not prefer the samples treated with 500 and 600 MPa. Taste, texture and appearance were affected by the pressure in these levels. The best treatments in terms of these parameters were 100 and 300 MPa. Practical Applications Marinated fish products have limited shelf life and the methods to prolong their shelf life are very important for industry. Different preservation methods have been used for fish marinades but there is no study on application of HHP technology for marinated fish. There is no information about applications of HHP technology in marinated fish and fish products. Particularly new preservation methods for marinades produced from fatty fish such as herring should be used. This study will show the way for further studies where HHP technology will be used for marinated fish.