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

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"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 designation "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
Page 1 and 2: •■■ FISHERIES AND MARINE SERV
Page 3 and 4: I + Secretary Secrétariat of State
Page 5 and 6: etween fat content and quality —
Page 7 and 8: The designation "salted herring" co
Page 9 and 10: Thus Matjes herring contains consid
Page 11 and 12: (i.e. the degree of maturity) can n
Page 13 and 14: samples listed in Table 4 might be
Page 15: herring fillets do not lose any fis
Page 19: 1. Publication of the Institute for

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

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