Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras).

ABSTRACT: Baltic herring (Clupea harengus membras) pickled in vinegar is a common product in the Nordic countries. Other weak acids are used to cook and preserve fish in other food cultures. The aim of this study was to evaluate the potential of weak acids to produce safe and nutritious pickled fish products with varying sensory properties. The influence of acetic, citric, lactic, malic, and tartaric acids on the preservability and quality of pickled and marinated Baltic herring was studied by measuring microbiological quality, pH, chemical composition, and lipid oxidation and by sensory profiling. Pickling with these acids with pH levels of 3.7-4.2 resulted in pickled Baltic herring products with high microbiological quality. The results of the chemical analysis of the samples indicated that

SUBMITTER: Logren N 

PROVIDER: S-EPMC9222561 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature