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...
| Main Author: | |
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| Format: | H2 |
| Language: | Inglés Swedish |
| Published: |
SLU/Dept. of Food Science
2016
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| Subjects: |
| _version_ | 1855571528433795072 |
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| author | Svedberg, Charlotte |
| author_browse | Svedberg, Charlotte |
| author_facet | Svedberg, Charlotte |
| author_sort | Svedberg, Charlotte |
| collection | Epsilon Archive for Student Projects |
| description | 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. |
| format | H2 |
| id | RepoSLU9485 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2016 |
| publishDateSort | 2016 |
| publisher | SLU/Dept. of Food Science |
| publisherStr | SLU/Dept. of Food Science |
| record_format | eprints |
| spelling | RepoSLU94852016-09-09T07:46:01Z Technical and sensory improvements of a product containing pickled herring in thick sauce Tekniska och sensoriska förbättringar av inlagd sill i en krämig sås Svedberg, Charlotte product development clupea harengus sauce consistency sensory analysis rheology xanthan gum hydrocolloid 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. Inlagd sill marineras i en salt- och ättikslake innan den läggs i glasburkar tillsammans med en sötad och smaksatt sås eller lake. Marineringsprocessen är viktig för sillens hållbarhet men också för att sillens karaktäristiska smak och arom skall komma fram. En stark smak av just salt och ättika är dock inte önskvärd i slutprodukten. Då sillen läggs i en tjock sås spelar såskonsistensen en viktig roll, både för konsument och produktion. En seg och klistrig sås är svår att fylla upp i glasburkar och ogillas dessutom oftast av konsumenterna. Målet med det här projektet var att ta reda på vad som kan göras för att förbättra smak- och konsistensegenskaper hos en produkt bestående av inlagd sill i tjock sås. Med hjälp av litteraturstudier kunde fyra ingredienser i orginalreceptet; vatten, socker, olja och förtjockningsmedel, antas bidra till de oönskade egenskaperna hos produkten. Följaktligen gjordes en serie med prover där mängden av dessa ingredienser skiftade. Konsistensen hos såserna i testserien utvärderades genom reologiska mätningar där orginalprovet samt en konkurrerande produkt utgjorde referenser. Salt- och syrainnehållet hos sillbitarna i några av testproverna mättes instrumentellt och jämfördes sinsemellan samt mot orginalreceptet. Proverna jämfördes även sensoriskt av en testpanel för att kunna fastställa huruvida smakupplevelsen av salt och syra korrelerade med det verkliga innehållet. Mängden olja, vatten och förtjockningsmedel visade sig ha stor inverkan på såskonsistensen medan oljekoncentrationen spelar roll för sillbitarnas salthalt. Smaken påverkades av både oljan och sockret. Ytterligare studier om hur enskilda parametrar inverkar på specifika egenskaper samt hur mängden av en parameter påverkar effekten av en annan behövs. SLU/Dept. of Food Science 2016 H2 eng swe https://stud.epsilon.slu.se/9485/ |
| spellingShingle | product development clupea harengus sauce consistency sensory analysis rheology xanthan gum hydrocolloid Svedberg, Charlotte Technical and sensory improvements of a product containing pickled herring in thick sauce |
| title | Technical and sensory improvements of a product containing pickled herring in thick sauce |
| title_full | Technical and sensory improvements of a product containing pickled herring in thick sauce |
| title_fullStr | Technical and sensory improvements of a product containing pickled herring in thick sauce |
| title_full_unstemmed | Technical and sensory improvements of a product containing pickled herring in thick sauce |
| title_short | Technical and sensory improvements of a product containing pickled herring in thick sauce |
| title_sort | technical and sensory improvements of a product containing pickled herring in thick sauce |
| topic | product development clupea harengus sauce consistency sensory analysis rheology xanthan gum hydrocolloid |