STUDY ON NUTRITIONAL QUALITY OF SMOKED AND MARINATED PRODUCTS FROM HERRING (CLUPEA HARENGUS)

The study aimed a comparative analysis of the nutritional characteristics of smoked and marinated products from herring (Clupea harengus). Thirty products were analyzed, fifteen samples of smoked and fifteen of marinated herring, five samples for each type of study product (manufacturers codification: A, B, C, D, E and F). The catch areas of analyzed herring products from al manufacturers were FAO 27, North-East Atlantic. The proteins, lipids, collagen and water content was determined using the automated analyzer Food Check (infrared spectrophotometer); mineral substances were determined by calcination at 550 degrees C and the carbohydrates content and energy value were determined by calculation, using conventional relations. The most important differences between the marinated herring products analyzed, have targeted the content of lipids, with difference of 3% (13.10% lipids for product C compared with 16.11% lipids for product A). There are very significant differences (p<0.001), between the two product categories analyzed, marinated herring having over 50% more fat for product A than for the smoked one (5.54% for E and 7.45% for F product).