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

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