LIQUID HOLDING CAPACITY AND INSTRUMENTAL AND SENSORY TEXTURE PROPERTIES OF HERRING (CLUPEA HARENGUS L.) RELATED TO BIOLOGICAL AND CHEMICAL PARAMETERS

摘要

Instrumental texture measurements done on raw herring fillets only partly describe the sensory texture of marinated herring fillets. Sensory texture parameters of marinated fillets were related to instrumental texture measurements of raw fillets by three different data analysis approaches. Uniaxial compression measurements were used as a single parameter, as compression curves or fitted to polynomials. Data from all three methods were related to sensory firmness (r = 0.310-0.366, P < 0.05). Elasticity could be predicted from the maximum compression force (r = 0.181, P < 0.05). The compression curve contained information correlating with all the measured sensory texture parameters (r = 0.102-0.310, P < 0.05), while the fitted polynomials, in addition to firmness, could predict fatty mouthfeel (r = 0.207, P < 0.05). The most information about the sensory texture was obtained from the compression curves. This study shows that the texture properties of herring are highly intercorrelated and can be regarded as a multivariate complex of parameters. The liquid holding capacity (LHC), defined as the moisture held after a low centrifuge speed expressible moisture measurement, and the texture of herring are influenced by a variety of factors, e.g., spawning time of year, gonad maturity, body size, age and lipid content (P < 0.05). Increases in body weight, age and lipid content are intercorrelated and result in marinated fillets being more firm, elastic, juicy and fatty. Decreases in these factors will give marinated fillets that are perceived to be gritty and with low intensities of firmness, elasticity, juiciness and fatty mouthfeel.