Sensory and Chemical Properties of Baltic Sprat (Sprattus sprattus balticus) and Baltic Herring (Clupea harengus membras) in Different Catching Seasons
1Competence Centre of Food and Fermentation Technologies, Akadeemia tee 15b, 12618 Tallinn Estonia; e-mail: loreida@tftak.eu, kadri@tftak.eu, rain@tftak.eu
2Tallinn University of Technology, Department of Food Processing, Ehitajate tee 5, 19086, Tallinn, Estonia; e-mail: tpaalme@staff.ttu.ee
Abstract:
Baltic sprat (Sprattus sprattus balticus) and Baltic herring (Clupea harengus membras L) are two of the most caught fish species among the Estonian seacoast fishermen, and therefore it is important to understand catching season effects on sprat and herring sensory and nutritional quality. The aim of this study was to measure and compare sensory and chemical variability of Baltic sprat and Baltic herring during different catching seasons. Batches of Baltic sprat and Baltic herring were caught from different locations in Estonian coastal waters from February 2008 until April 2009. Water content, protein content, lipid and ash content were measured. Descriptive sensory evaluation of steamed fish was conducted and results analyzed using Partial Least Squares Regression. The results suggested differentiation possibilities between fish from different seasons. The variations lie in fat and water contents, hardness, characteristic flavor and sweetness of the fish flesh.
Key words:
Baltic herring (Clupea harengus membras L), Baltic sprat (Sprattus sprattus balticus), descriptive sensory evaluation