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

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'11 DEPARTMENT oe THE. SE'CRETARY OF STATE TRANSLATED FROM - TRADUCTION DE German AUTHOR - AUTEUR PUBLISHER - ÉDITEUR PLACE OF PUBLICATION LIEU DE PUBLICATION TRANSLATION BUREAU SECRÉTARIAT D'ÉTAT BUREAU DES TRADUCTIONS MULTILINGUAL SERVICES DIVISION DES SERVICES not shown REQUESTING DEPARTMENT Environment — Fisheries MINISTÉRE-CLIENT BRANCH OR DIVISION DIRECTION OU DIVISION YOUR NUMBER VOTRE DOSSIER re not shown DATE OF REQUEST DATE DE LA DEMANDE Johs. Wurziger TITLE IN ENGLISH - TITRE ANGLAIS CANADA DIVISION MULTILINGUES INTO - EN Scientific Information & Publications 1486846 9.5.78 YEAR ANNÉE 1977 English DATE OF PUBLICATION DATE DE PUBLICATION VOLUME 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
Page 1: •■■ FISHERIES AND MARINE SERV
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 and 16: herring fillets do not lose any fis
Page 17 and 18: Table 5 lists results of examinatio
Page 19: 1. Publication of the Institute for

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