Technical and sensory improvements of a product containing pickled herring in thick sauce
Herring aimed to be pickled is first marinated in a salt and acidic brine. The marinating process is crucial for preservation and for development of the flavor characteristic for pickled herring. Yet, a strong taste of salt and acid itself is not desired within the final product. When presented to t...
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| Formato: | H2 |
| Lenguaje: | Inglés sueco |
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SLU/Dept. of Food Science
2016
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| Sumario: | Herring aimed to be pickled is first marinated in a salt and acidic brine. The marinating process is crucial for preservation and for development of the flavor characteristic for pickled herring. Yet, a strong taste of salt and acid itself is not desired within the final product. When presented to the consumer, the herring pieces lie within a sweet and flavored cover brine or thicker sauce. In the latter case, the consistency of the sauce becomes an important matter, not only to the consumer but also from production perspective. A slimy and rubbery texture causes difficulties when the sauce is to be filled up in jars. In addition, such a consistency is typically rejected by the consumers. The aim of this project was to find out what alteration actions can be done in order to improve taste- and consistency properties of a product containing pickled herring in thick sauce. Four ingredients of the original recipe; water, sugar, oil and thickening agent, were identified as parameters possibly involved in undesired properties of a product. A test series of samples with varying amounts of these four parameters was made up. Consistency of the test samples was evaluated through rheological measurements with the original sample and a competing product as references. The salt and acid content of the herring pieces in each sample were measured and then compared within the test sample series and to the original sample. In addition, a sensory test was set up in order to evaluate whether the taste intensity of salt and acid correlated with the real salt and acid content. Concentration of oil, water and thickening agent was indicated to have a strong impact on sauce consistency while oil influenced the salt content. The flavor was dependent on both oil and sugar. Further research on how single parameters affect certain properties as well as how one parameter influences the effect of another is needed. |
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