Abstract
ABSTRACT The sensory properties of marinated herring produced immediately post mortem of raw material from different fishing ground and seasons were described and related to biological, biochemical and functional properties. Subtle variation was encountered in the appearance of whole marinated herring fillets. Fishing ground did not influence the odor, flavor or texture, but there was an apparent effect of season on the sensory profile. The sensory properties were influenced by body weight, but not by age, sex and gonad maturity. The influence of varying lipid content, water content and liquid holding capacity resulted in similar effects showing the high correlation between these properties. The results indicated that variation in sensory quality observed by the industry is not primarily due to the parameters fishing ground and season.
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