DSC, TPA, and cielab- tools for quality determination during enzymatic ripening of salted herring

摘要

Various physical measurements such as differential scanning calorimetry, texture profile analysis and colour evaluation were used to monitor changes in proteins and overall quality attributes of salted herring products during salting and ripening and to characterise the differences among the products influenced by catching grounds, pre-processing and amounts of salt added. As an addition to sensory evaluation, such physical measurements are easily performed and reproducible.