Textural and biochemical changes during ripening of old-fashioned salted herrings.

Abstract

BACKGROUND Understanding of the biochemical reactions taking place during ripening of salted herring is still rather limited. Therefore, salted herrings were traditionally produced and the impact of the brine composition was evaluated in relation to the development of the characteristic texture of salted herrings. The aim of this study was to measure the… (More)
DOI: 10.1002/jsfa.4190

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