Salted herring brine as a coating or additive for herring (Clupea harengus) products - A source of natural antioxidants?

摘要

The objective of this study was to characterise herring brine and assess its use as natural antioxidant in herring preservation. Herring brines from different marinated products (brine from fillet-ripened spice-cured herring SC, traditional barrel-salted spice-cured herring TSp and brine from traditional barrel-salted herring TSa) were used without any pre-treatment or with a previous pH adjustment, and tested either as coating agents (glazing) for frozen herring or additives in fresh mince herring, in order to prevent oxidation.