The influence of processing conditions on the weight change of single herring (Clupea herengus) fillets during marinating

Maria Helbo Laub-Ekgreen*, Brais Martinez Lopez, Stina Frosch, Flemming Jessen

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

One of the main issues in the manufacturing of marinated herring is the variation in yield, which in turn, is affected by the processing conditions and the variance in fat content. In the present work, we study these effects on individual herring fillets, with focus on the intermediate brining process. Brining time, brine concentration, marinade composition and storage time were varied. For brine concentrations 8%, 16% and 26%, the diffusion coefficient was 2.31 × 10−9 m2 s−1, which was used for model development of salt change prediction in herring during brining. Conducting experiments on single fillets revealed a correlation between the fat content and the weight change after 35 days of marinating. The greatest change occurred within the first few days and only minor changes were seen during the storage period of up to one year. These results contribute to a better understanding of the herring marinating process, which can aid the optimization process in the industry.
Original languageEnglish
JournalFood Research International
Volume108
Pages (from-to)331-338
ISSN0963-9969
DOIs
Publication statusPublished - 2018

Keywords

  • Brining
  • Herring
  • Marinating
  • Modeling
  • Weight change
  • Yield

Cite this

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title = "The influence of processing conditions on the weight change of single herring (Clupea herengus) fillets during marinating",
abstract = "One of the main issues in the manufacturing of marinated herring is the variation in yield, which in turn, is affected by the processing conditions and the variance in fat content. In the present work, we study these effects on individual herring fillets, with focus on the intermediate brining process. Brining time, brine concentration, marinade composition and storage time were varied. For brine concentrations 8{\%}, 16{\%} and 26{\%}, the diffusion coefficient was 2.31 × 10−9 m2 s−1, which was used for model development of salt change prediction in herring during brining. Conducting experiments on single fillets revealed a correlation between the fat content and the weight change after 35 days of marinating. The greatest change occurred within the first few days and only minor changes were seen during the storage period of up to one year. These results contribute to a better understanding of the herring marinating process, which can aid the optimization process in the industry.",
keywords = "Brining, Herring, Marinating, Modeling, Weight change, Yield",
author = "Laub-Ekgreen, {Maria Helbo} and {Martinez Lopez}, Brais and Stina Frosch and Flemming Jessen",
year = "2018",
doi = "10.1016/j.foodres.2018.03.055",
language = "English",
volume = "108",
pages = "331--338",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",

}

The influence of processing conditions on the weight change of single herring (Clupea herengus) fillets during marinating. / Laub-Ekgreen, Maria Helbo; Martinez Lopez, Brais; Frosch, Stina; Jessen, Flemming.

In: Food Research International, Vol. 108, 2018, p. 331-338.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - The influence of processing conditions on the weight change of single herring (Clupea herengus) fillets during marinating

AU - Laub-Ekgreen, Maria Helbo

AU - Martinez Lopez, Brais

AU - Frosch, Stina

AU - Jessen, Flemming

PY - 2018

Y1 - 2018

N2 - One of the main issues in the manufacturing of marinated herring is the variation in yield, which in turn, is affected by the processing conditions and the variance in fat content. In the present work, we study these effects on individual herring fillets, with focus on the intermediate brining process. Brining time, brine concentration, marinade composition and storage time were varied. For brine concentrations 8%, 16% and 26%, the diffusion coefficient was 2.31 × 10−9 m2 s−1, which was used for model development of salt change prediction in herring during brining. Conducting experiments on single fillets revealed a correlation between the fat content and the weight change after 35 days of marinating. The greatest change occurred within the first few days and only minor changes were seen during the storage period of up to one year. These results contribute to a better understanding of the herring marinating process, which can aid the optimization process in the industry.

AB - One of the main issues in the manufacturing of marinated herring is the variation in yield, which in turn, is affected by the processing conditions and the variance in fat content. In the present work, we study these effects on individual herring fillets, with focus on the intermediate brining process. Brining time, brine concentration, marinade composition and storage time were varied. For brine concentrations 8%, 16% and 26%, the diffusion coefficient was 2.31 × 10−9 m2 s−1, which was used for model development of salt change prediction in herring during brining. Conducting experiments on single fillets revealed a correlation between the fat content and the weight change after 35 days of marinating. The greatest change occurred within the first few days and only minor changes were seen during the storage period of up to one year. These results contribute to a better understanding of the herring marinating process, which can aid the optimization process in the industry.

KW - Brining

KW - Herring

KW - Marinating

KW - Modeling

KW - Weight change

KW - Yield

U2 - 10.1016/j.foodres.2018.03.055

DO - 10.1016/j.foodres.2018.03.055

M3 - Journal article

VL - 108

SP - 331

EP - 338

JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -