FISHERIES AND MARINE SERVICE Translation Series No. 4334 ...

•■■
FISHERIES AND MARINE SERVICE
Translation Series No.
4334
Contribution to the evaluation of herring fillets
designated as Matjes herrings from the point of
view of food regulations
by J. Wurziger
Original title: Beitrag zur lebensmittelrechtlichen Beurteilung
von Heringsfilets mit "Matjes" - Bezeichnungen
From: Fleischwirtschaft (10): 1831-1834, 1977
Translated by the Translation Bureau (KMF)
Multilingual Services Division
Department of the Secretary of State of Canada
17 pages typescript
Department of the Environment
Fisheries and Marine Service
Halifax Laboratory
Halifax, N. S.
1978

'11
DEPARTMENT oe THE. SE'CRETARY OF STATE
TRANSLATED FROM - TRADUCTION DE
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MINISTÉRE-CLIENT
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Johs. Wurziger
TITLE IN ENGLISH - TITRE ANGLAIS
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Scientific Information &
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1486846
9.5.78
YEAR
ANNÉE
1977
English
DATE OF PUBLICATION
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ISSUE NO.
NUMÉR O
10
TRANSLATION BUREAU NO.
NOTRE DOSSIER N 0
TRANSLATOR (INITIALS)
TRADUCTEUR (INITIALES)
elm 4(334
Contribution to the evaluation of herring fillets designated as Matjes
herrings from the point of view of food regulations.
TITLE IN FOREIGN LANGUAGE (TRANSLITERATE FOREIGN CHARACTERS)
TITRE EN LANGUE ÉTRANGÉRE (TRANSCRIRE EN CARACTÉRES ROMAINS)
lleitrag zur lebensmittelrechtlichen Beurteilung von Heringsfilets
mit "Matjes"—Bezeichnungen.
REFERENCE IN FOREIGN LANGUAGE (NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE ,FOREIGN CHARACTERS.
RÉFÉRENCE EN LANGUE ÉTRANGÉRE (NOM DU LIVRE OU PUBLICATION), AU COMPLET, TRANSCRIRE EN CARACTÉRES ROMAINS.
Die Fleischwirtschaft
REFERENCE IN ENGLISH - RÉFÉRENCE EN ANGLAIS
PERSON REQUESTING
DEMANDÉ PAR
SOS-200-10-6 (REV. 2/85)
7530-21-029-5333
Meat Industry
Dr. Ackman
PAGE NUMBERS IN ORIGINAL
NUMÉROS DES PAGES DANS
L'ORIGINAL
1831 — 1834
NUMBER OF TYPED PAGES
NOMBRE DE PAGES
DACTYLOGRAPHIÉES
17
1486846
KMF
JUL 2 597B

I + Secretary Secrétariat
of State d'État
MULTILINGUAL SERVICES
DIVISION
DIVISION DES SERVICES
MULTILINGUES
Client's No. - NO du client Department - Ministère Division/Branch - Division/Direction City - Ville
Environment, Scientific Information & Ottawa
Fisheries Publications
Bureau No. - NO du bureau Language - Langue Translator ( Initials) - Traducteur (initiales)
1486846 German KMF
SEC 5-25 (2/78)
Die Fleischwirtschaft (Meat Industry) No. 10 (1977) pp. 1831 - 1834
Contribution to the evaluation of herring fillets
designated as Matjes herrings from the point of view
of food regulations
Johs. Wurziger
Chemische und Lebensmitteluntersuchungsanstalt im
Hygienischen Institut der Freien und Hansestadt Hamburg*
JUL `.
Herring products gain in taste, aroma and tenderness with an in-
creasing fat content of the fish. On the basis of the correlation
between fat content and quality, special importance must be ascribed
to the designations within the framework of food control. The differences
between salt herrings and Matjes herrings are discussed and it is shown
that the use of herrings of a certain sexual maturity* combined with
mild salting, is a prerequisite for the designation "Matjes". Changes
in trade practices and consumer habits have led to the preferred use
of filleted herrings. The degree of maturity cannot, however, be exa-
mined in fillets. A high fat content is the typical characteristic of
unfilled herrings which is also easily monitored in fillets. A fat
content of 15% based on the herring fillets of the raw material is re-
commended as the basis for evaluation. It is shown by commercial products
*Chemical and Food^Re^Fsearch Division in the Institute of Hygiene of the
Free and Hanse&^r^ Hamburg
' i978

(Matjes herrings and Matjes fillets in oil and other liquids) that the
important factor in the evaluation of "Matjes" characteristics is the
fat content of the herring meat. The salt content is a convenient
factor for supplementing the assessment. - Loss of fat from the herring
fillets is unavoidable during processing, storage and preparation for
examination. However, the possible loss of fat does not appear to
exceed 2% in fillets containing 15% fat. Thus the requirements for the
designation "Matjes" fillets are still met with 13% fat in the fillet.-
Word combinations with "Matjes" applied to fillets which do not meet
the minimum fat content requirements for a fat herring are permissible
only if mild herring fillets, cured according to the anchovy method
are involved. The specific processing must be indicated in a suitable
manner on the label.
For the fish-processing industry the herring is of uncommonly
great economic importance. Depending on fishing season and fishing
grounds, herring occurs with a fat content from 3% to 30%. The fat
content of the herrings which are processed here fluctuates most fre-
quently between 8% and 25%. On the basis of natural fluctuations in
fat content we differentiate between fat and lean herrings, although
a firm limit value does not exist. For the industrial processing of
herring this differentiation is of considerable significance because
herring products gain in taste, aroma and tenderness with an increasing
fat content of the herring. The fat content is therefore of interest
not only for processing, but - due to the close relationship existing
2

etween fat content and quality — it assumes importance also for specific
labelling ,and information concerning the herring preparation within the
framework of food control.
In the case of packaged products the consumer is informed of
the specific preparation of the contents through the text on the label.
The name of the contents permits conclusions as to the raw material used
and its composition. However, from such indications the difficulties
which arise before and after processing of the fish cannot be judged.
The great sensitivity of the raw material naturally makes it difficult
to render the fish meat stable for a sufficient length of time. With
the industrially applied methods it is therefore very important to re-
duce or prevent enzymatic activity and bacterial growth. At the same
time it is also important to inhibit the course of oxidative fat changes
for an appropriate length of time.
For this purpose one of the most essential substances in the
fish—processing industry is table salt. This substance not only con-
tributes to better stability but also has a favourable effect on the
consistency and taste of the fish meat.
While marinated herring products can all be grouped together into
a class with a similar type of preparation, salted herring products must
be subdivided much more extensively although salt plays a decisive role
in all cases as the factor which renders the product ready to eat. This
is due to the fact that herrings are first differentiated according to
their state of sexual maturity and are, furthermore, salted to varying
degrees. Weakly (mild) and heavily salted herrings and their products
3

are generally not only evaluated differently but are also given very
different labels. In any assessment the fat content is of decisive
importance. This holds true for the designation as well as the stabi-
lity of the herring products, especially since herring oil (like other
animal fats and oils) has few natural protective substances and thus
easily undergoes oxidative fat changes under the influence of atmos-
pheric oxygen. Changes in fish oil also manifest themselves in fatty
peroxides but the changes are more easily detectable by a taste of
fish oil and a yellow to brown discoloration on the edges of the meat
and particularly by discoloration of the abdominal pieces. From this
it follows that the assessment of fish meat from the point of view of
food law is often based on results obtained by special techniques.
This will be discussed later in a different context.
For fresh herring the fat content of the meat can be determined
with sufficient accuracy via the water content from the fat—water—line
according to C.H. Brandes and R. Dietrich (1). This method is based on
the auount of fat obtained by acid decomposition and determination of
the water content of the fish meat by vacuum drying. The fat—water
line yields good results as long as one deals with fresh fish; however,
it no longer yields comparably good results with "fresh fish" from deep-
frozen herring. This holds true to a larger degree for herrings which
had been treated in other ways. Preservation by salting is one of these
methods. To evaluate the correlation between fat and water in herrings,
fat—water lines must be determined for all treatment steps. This too,
will be discussed later in a different context.
4

The designation "salted herring" commonly applies to products
which have been made palatable by the action of table salt and at the
same time were rendered stable for a limited period of time. No
special requirements exist for herrings which are intended for pro-
cessing into salt herrings. Fat as well as lean herrings are used
for this purpose. In the Guidelines to Regulation No. 83 of the former
Central Committee of the German Fish Industry of 13th October 1938,
the degree of sexual maturity played a special role for the classifi-
cation of herrings into various categories. This classification es-
tablished at that time has been maintained unchanged until the present.
The following groups therefore exist for salt herrings:
1. Matjes herrings, prepared from fresh, fat herrings without
any externally recognizeable traces of mut or roe. Matjes herrings
are kept mild (mildly salted).
2. Fat herrings, prepared from fresh, fat herrings without any
externally recognizeable traces of mut or roe. Fat herrings are well (1832)
salted.
3. Mild, whole herrings, prepared from fresh, fat herrings which
contain externally recognizeable mut or roe. The herrings are kept
mild (mildly salted).
4. Whole herrings, prepared from herrings which contain externally
recognizeable milt or roe. Whole herrings are well salted.
5. Shotten herrings, prepared from herrings after spawning.
Shotten herrings are well salted.
6. Wrecked herrings, prepared from damaged herrings of all cate-
gories. The herrings are well salted.
5

In this classification into groups we differentiate between
heavily and less heavily salted herrings. These differences are most
markedly expressed in the salt content of the herring meat: heavily
salted herrings exhibit a minimum of 20% salt in the tissue fluid of
the fish, while mild ones (according to former Regulation No. 83
these were labelled "mildly salted") must contain less than 20% table
salt in the tissue fluid.
According to the classification commonly used for salted herrings,
whole and shotten herrings are well salted. Due to their sensitivity
towards large amounts of table salt, considerably less salt is generally
used for fat herrings with delicate meat. The commonly used amounts of
salt therefore result (independent of the composition of the fish meat
and particularly independent of the fat content) in two groups of very
different salt herrings which can be recognized already by their labels.
IsKept mild" are "mild whole herrings" and "Matjes herrings". These do
not differ greatly in the salt content of the tissue fluid but rather
in the degree of sexual maturity. The differences which exist between
heavily salted herrings and Matjes herrings are shown by the examples
contained in the Handbuch der Fischkonservierung (Handbook of Fish Pre-
servation) by 0. Wille (2).
Designation Salt Herring Matjes Herring
Salt content in the fish meat in%
Water content in the fish meat in %
Salt content in the tissue fluid in %
Table 1
Salt and water content in herring meat (2)
6

Thus Matjes herring contains considerably less salt in the meat
and therefore also in the tissue fluid than heavily salted common
herrings. In the meat of Matjes herrings the salt content usually
fluctuates between 8% and 10%. In general, 12% to 15% granulated salt
is used for salting. Granulated salt is more suitable for the removal
of tissue fluid. It should be noted that the herrings selected as
example in Table I could only have differed little in their fat con-
tent. In both cases cited the fat content in the fish meat clearly lay
above 15%.
As indicated earlier, the concept "Matjes" herring has the
connotation of a certain quality. The special feature is the fact that
Matjes herrings are prepared only from sexually immature herrings. This
is also required by the "Guidelines for Fish and Fish Products of the
German Food Re gulations" (3) according to which Matjes herrings are pre-
pared from fresh, fat herrings without any external traces of milt or
roe. The herring is de-gilled at sea or on land to drain the blood
and is kept mild. According to these guidelines "keeping mild" means
a minimum salt content of 12% and a maximum of 20% in the tissue fluid
of the fish. Definitions of this type are commonly found in the litera-
ture (2,4,5,6,7). The highest requirements are thus imposed on herring.
According to P. Biegler (8), typical characteristics for suitable
raw material are a broad back, a high fat content of the meat and the
resulting tenderness of the meat. Where these characteristics are easily
recognizeable, a trace of female or male gonads is not detrimental (roe-
filled fish or miner).
7

Thus the requirement for the designation "Matjes" herring is
the use of herrings of a certain degree of maturity in combination with
mild salting. While the salt content can also be examined in the fish
fillet, statements concerning the degree of maturity can only be made
on uneviscerated herrings.
Designation
Nordàee-Hering * •
Nordsee"-Hering
NorciseeHering
Nordsee-Hering
Nordsee-Hering
Nordsee-Hering
Nordsee-Hering
Nordsee-Hering •
Ostsee-Hering **
Ostsee-Hering
Ostsee-Hering
* North Sea herring
** Baltic Sea herring
water Fat cholee erM cholesterd conco
nt ent c cute nt content in tent. the aillAt
% thafat e pçarivoelhe
hp rri rig Cyr;
62,1 20,2
60,4 23.3
62,2 20,1
61.3 21,3
62.1 19,4 .
64.0 18,2
65,2 16,3
62,4 19,5
631 18,8
68.0 15,9
10,6
Ostsee-Hering 70,9 10,4
Table 2
0,30
0,23.
0,29
0,27
0,35
0,36
0,38
0,31
0,34
0,40
0,57
0,58
60.6
53,6
58,3
67.9
65,5 ;
61.9
60.6'•
Fat and cholesterol contents in herring fillets
In season, Matjes herrings are found in special stores either
loose or packaged. Because the fish meat spoils easily, prepared Matées
fillets in the past were generally only available in restaurants. Accord-
ing to P. Biegler, Matjes fillets were introduced into the industrial
program in 1923 and have established themselves as a permanent item.
In years past more changes in trade practices and consumer habits have
led to a still greater proliferation of herring fillets under the label
"Matjes". Because the essential quality criterion of the Matjes herring
60',3
,
8

(i.e. the degree of maturity) can no longer be verified in fillets, the
differentiation between mildly salted herring fillets and normal Matjes
fillets is very difficult or no longer possible at all. A typical
characteristic of unfilled herrings, however, is a high fat content of
the herring meat. Like the salt content, the fat content is easily and
accurately checked in each herring fillet or part thereof. It was
therefore logical to tie the designation "Matjes" fillet to a minimum
fat content in the herring fillet and to replace the requirement of
maturity which can no longer be monitored by a minimum fat content
although this enabled the fillets of fat or whole herrings with the re-
quired salting to be labelled as "Matjes" fillets, thus permitting a
larger quantity of herrings to be offered as "Matjes" fillets. On the
basis of our own earlier investigations which we already reported else-
where (9), it appears justified to establish for Matjes fillet and pre-
pared herring meat with appropriate labelling a minimum fat content of
15% based on the herring fillet of the raw material. Herring meat with
a 15% fat content therefore corresponds to a fat herring fillet. Further-
more, meat with this fat content can be processed for most types of pre-
parations without any restrictions or other complications. It should
be noted that with this fat content approximately 0.4% cholesterol is to
be expected in the petroleum ether extract from the edible portion of
the herring.
The results of experiments with herring fillets of various origin
and fishing seasons are compiled in Table 2. The herring oils were ob-
tained by extraction with petroleum ether from the comminuted herring
meat which had been ground up with sodium sulfate. The cholesterol was
9

determined according to the method by P. C. den Herder (10) in the
petroleum ether extracts. Furthermore, the Table contains the amounts
of cholesterol calculated for each 100 g portion of edible herring parts.
From the examined herring fillets, between 10% and 24% petroleum
ether extracts were obtained. The Table thus comprises a range from
lean to fat herrings. From these petroleum ether extracts between 0.58%
and 0.23% cholesterol were separated with digitonin. It became evident
from the amounts of petroleum ether extract and the resulting cholesterol
values that the petroleum ether extracts from fat—rich herrings contained
less cholesterol than the extracts from lean herring fillets.
According to this it is generally sufficient for the assessment
of the designation to determine the cholesterol content in the herring
oil extracted with petroleum ether. More extensive examinations are
necessary only if the cholesterol content is markedly higher. However, (1833)
attention must be paid to the fact that the herring fillets may undergo
changes in their composition during processing which may manifest them-
selves also in a lowering of the fat content. However, these fat losses
are clearly detectable only in preparations with fish parts from very
fat herring fillets. Thus the type of processing is very important for
the evaluation of designation containing the word "Matjes" from the point
of view of food control.
Table 3 lists the results of investigations which were obtained
from commercial Matjes herrings.
According to the additional designations in the declarations and
invoices, at least one half of the listed examples involved Dutch Matjes
herrings. If one proceeds from the determined salt contents, all the
10

samples listed in Table 4 might be of Dutch origin and processing. The
salt contents of 3.8% to 7.0% in the edible part of the herring (fillet)
were very low. A salt content of between 6.3% and 10.5% can be calcu-
lated for the tissue fluid of the fish from the water and salt contents
of the fillets. The lower salt concentration in the tissue fluid of
the fish which is necessary for adequate stability but which is desirable
also for other reasons, should lie around approximately 12%. This
minimum salt concentration was not met in any of the listed Matjes
herrings. This proved that the products involved were kept too mild.
Several of the examined Matjes herrings were filled with milt or roe.
This fact alone demonstrated that not all herrings met the requirements
for the designation "Matjes". However, in this connection we will not
discuss this problem but concentrate onlÿ on the fat content.
Designâtior} water .::,Fat Salt c-ontent
Filca.voü:;;tvlatjeshèren.
Filet v^r.r, fvlaljéslieringen.
Filot ;4oil .hA,4it.ji sli^rirlgern
Filet"üôn .Mâtjéÿhëringern
Filet vôn tvt'^tjèSFièringen•
*Fil1Et of Matjes herrings
Table 3
Water, fat and salt content in Matjes herrings
The examples in Table 2 were selected to provide an insight into
the fat contents which may occur - at least sporadically - in fillets
from fish designated as Matjes herrings. If one proceeds from the above-
mentioned 15% fat content it becomes evident that even this minimum
11

equirement is not met by all listed "Matjes" herrings. The herring
fillets in which less than 15% herring oil was determined can thus no
longer be regarded as fat herrings. Such herrings can therefore not
be offered as "Matjes", nor can they be processed into products for
which the word "Matjes",is-used,as ,a 'label. From the listed examples
it also becomes evident that it is imperative to establish a minimum
fat content for "Matjes" fillet which must be adopted as the criterion
for evaluation, perhaps even instead of the salt content because the
latter (as becomes clear from the examples quoted) is frequently so
low that the mild character can he est ablished already by a simple
taste test.
Heringsfifêts aus MatjesfiLétIri -O. :,
. HeringS:filets aus AVIatjesfilet in
Heringelets auS '.b.41'lâtjesfilet in Ô .I‘.„
Heringsfilets aus ,Matjesfilet.in C11 ,
au's .Matjesfilet in (51« Heringsfilets
Heringsfilets aus ,Matjesfilet in- (31<
Heringsfilets aus ,Matjesfilet in Ôk
Heringsfilets aus •Matjesfilet in Ôl.
Heringsfilets aus ,Matjesfilet in Ôk
Heringsfilets au S ,Matjesfiiiit in (51
59.9 14,2 7,9
61,9 13,8 • 6,3
56,8 12,9 '12,0
61,0 11,5 8,7
58,7 11,3 10,5
61,O.. .'1O,3
*Herring fillets from Matjes . fillet in oil
Table 4
Examinations of herring fillets from "Matjes
fillet in oil"
4;à•
Table 4 lists the results of experiments determined for Matjes
fillets in oil. With products of this kind one can generally assume
that under the customary processing and manufacturing conditions the
12

herring fillets do not lose any fish oil or, at most only very small
quantities. Where losses do occur, they will likely be compensated
for by small quantities of added oil which adhere to the surface of
the fish fillet even after the most careful separation. An effective
separation could only be accomplished with great analytical effort.
Water, fat and sodium chloride were determined in herring fillets from
preparations "Matjes in oil". Before analysis, the herring fillets were
carefully cleaned of adhering oil. One can thus assume that the de-
termination was performed by hydrochloric acid breakdown of herring meat.
At a water content of 56.8% to 67.2% the Matjes fillets con-
tained between 4.4% and 12.0% sodium chloride. The lower salt concentra-
tion of 12.0% in the fish tissue fluid which is desirable for adequate
keeping qualities had not always been attained in the listed examples.
The salt concentration in the tissue fluid ranged from 6.6% to approxi-
mately 21%. Thus in one instance the upper limit of 20% for mild pro-
ducts had been slightly exceeded.
For commercial "Matjes" fillets salt contents between 4% and 12%
were determined. Thus the examples listed in Table 4 clearly illustrate
that the salt content in a commercial product designated "Matjes" is not
sufficient for the evaluation of Matjes characteristics but can only
serve to determine whether a mild product is involved. Therefore it is
only the fat content of the herring fillets which is important for the
evaluation of the Matjes characteristics. The salt content is not more
than a convenient support for the evaluation.
The examples in Table 4 were selected to provide an insight into
the fat content of products which may be found under the designation
13

"Matjes fillets in oil". The widely fluctuating fat contents are re-
markable. Under industrial processing conditions Matjes herrings are
customarily only washed, but not soaked. Typical components including
herring oil are thus not leached out from the meat.
If one regards the salt contents in the herring fillets from
Table 4 from this point of view, then well—soaked fillets cannot be ex-
cluded. The fat contents in the fillets may therefore have decreased
to a greater extent thaà is normally the case with fat herring fillets.
According to oui' own (previous) experience one can assume that
from herring fillets with a fat content of 15% small amounts of fat
are lost from the fillets only if they are soaked in water. It is more
difficult to assess the losses incurred with herrings of higher fat
content but they musttat any rate, be assumed to be higher than those
of the "normal fillet".
All of the "Matjes" fillets listed in Table 4 contained less than
15% fat. Matjes fillets with higher fat contents which are, of course
also found, were deliberately not included in the Table. Even if soaking
in water is assumed, herring fillets with a fat content of 12.9% or less
could in all probability not have contained 15% fat as raw material.
Possible fat losses incurred through the customary processing, storage
and preparation for examination should generally not exceed 2% in these
"normal fillets" with a 15% fat content. The requirements for the de-
signation "Matjes" fillets are therefore still met by prepared herring
fillets from, for instance, "Matjes fillets in oil" with a fat content
of 13% if one assumes a loss of 2%. At lower fat contents herring fillets
are lacking the typical Matjes characteristics, regardless of the salt
content in the tissue fluid of the fish.
14

Table 5 lists results of examinations which were obtained from
herring meat of Matjes products of varying type and designation. For
purposes of comparison we show results of experiments which were ob— (1834)
tained from herring fillets prepared in oil as well as from rollmops.
The examinations were carried out in the same manner.
Designation , WaterFat Tablesalt
_ .
% %
HerinUIt aus RolIthsen -
Rolimopsen
Heringsifleaus
Heringsfftei,aus•kieringsfilet in ÔI 2 .
Heringsfi(et0eringsfilet in ÔI
Heringelet àù% Heringsfilet in 0 1
MatjeSfilet
MatjestiYei " •
Krâuterm:aties 3.;. 'q;;
Matjesheringsstücke
Matjesheringsstücke
Table 5
57,9
61,0 18,8
66,5 8,0
69,0 7,5 .
67,0 11,3
13,3 11,0
63,0 13,7 6,2
Examinations of herring fillets of various types
1. Herring fillet from rollmops
2. Herring fillet from herring fillet in oil
3. Herbed Matjes
4. Pieces of Matjes herring
Clear differences existed neither in the salt content nor in the
fat content between the herring and Matjes fillets listed in Table 5.
The herring fillets processed into rollmops contained even more fat than
the Matjes fillets or pieces of Matjes fillets. According to the labels
of the examined commercial products one would expect fillets of genuine
Matjes herrings or those of mild fat or whole herrings. If one again
proceeds from 15% fat in the raw material and if a 2% fat loss is tolerated
15

as possible, then the requirements for the designation as Matjes fillets
were definitely met by only 2 of the listed products. From the sandal-
wood additives (this will not be discussed here) and the thereby strong-
ly discolored meat surfaces it could be seen that herbed herring fillets
had been used. For products of this type neither the designation "Matjes
herring" nor the label "herbed Matjes" is acceptable. For fillets which
do not meet the minimum fat requirements for a fat herring, word combi-
nations with Matjes are generally acceptable only if one deals with
mild herring fillets which are cured like anchovies. This special pro-
cessing however, must be clearly indicated in the labelling. Even the
regulations of the Food Labelling Act make it a mandatory requirement
to formulate the name of the contents of the package in accordance with
the products in question as determined by the type and processing of
the herring.
Literature
1. Brandes. C. H. und R. Dietrich, VeY-
OffentlichOng déS lnstituts fur iVleeresforscht.ing.
Bremerhaven, 2, 109
(14 2. Wille, 0., Handbuch der
FiSC:hkonservierung,;gand `III, Hans A.
Keune Verlag, Hamburg (1949). — 3.
Franck-Nüse. Dev1sche's Lebensmittelbtich,
Leitsâtzif):i Fische und Frscherzeugnisse
(1873V-:— 4.• lkietzmann,
U., D. Rakow, k:: Pyié b e und K. Reichstein,
Seefisch à1S11bensmittel,;,Verlag
Paul Parey, 8erlih(1:969).— 5. Seumenicht,
K., Fisch:L_Wa>ienkunde,, Verlag
Plambeck und'CeNeumün$ter/HO1stein
(;I.959), S..52. —6. Ludoffli W:.;1'Fische
i:inCI Fisch-ErzeugnisseYt■ilig.
W. Hay.n's Erben, Berlin s'ç>, 4 (190),
S. 1 qi/44.-.7. Belve, A., Ta"el*rff.ii.ich
der --.::::"Fiei.k..ii,;en kOk1 .1 r hl le. Yk-,.in ... , A.
Keu(le->lag, : elprrib.urg . (1 948), — 8.
Bia.e.:4;.;1?..- Dr ch ,Fi..g.'44 re n-
TeOliiii:4e,..ye:ii-à •-Clarpf.Wei','Élibe&'ffedlie:oii..-.
1 q31 -.epi:»,;7,-ity'l.?bohs.
, ,w„,e,,_esti.43?..,,ee
cuêti::,-,6mt,m-yii,...,
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deençie: ,..-1.1.i.f,.4i, zui,-,e„ .,
tiidseliG-i.9. S. 28T'(:10- 9), F4i.tte Seen:
AnstricMittel 62, S. 91 (1960).
1 6

1. Publication of the Institute for Oceanic Research, Bremerhaven.
2. Handbook of Fish Preservation, Vol. III.
3. German Food Regulations, Guidelines for Fish and Fish Products.
4. Saltwater fish as food.
5. Fish — Product Studies.
6. Fish and fish products
7. Pocketbook of the monitoring and control of fish products
8. The fish and the technology of fish products.
9. Archive for food hygiene.
Author's address: Prof. Dr. J. Wurziger,
Chemische und Lebensmitteluntersuchungsanstalt
der Freien und Hansestadt Hamburg,
Gorch—Fock—Wall 15 — 17,
2000 Hamburg 36
Federal Republic of Germany
17