Abstract
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
Highlights
Pickle Curing or Pickling has different meaning in different countries
The pre-spawning herring was used for pickle curing
The parameters histamine, TVB-N, TMA, pH are usually considered appropriate parameters to assess the quality of fish and fishery products
Summary
Pickle Curing or Pickling has different meaning in different countries. In the UK and other countries of Europe the term pickle curing or pickling refers to the technology of oily fish preservation in which the fish is preserved in airtight barrels in a strong pickle formed by salt dissolving in the body fluids of fish [1]. In the United States this term is used for the uncooked fish products that have been preserved by first salt brining and by acidifying in vinegar which usually contains a variety of spices [3]. In this article the term pickling and pickled fish is used to mean the British and European pickled fish. The small pelagic fish e.g. Herring is used for pickling in Britain
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
