Hydrogen peroxide bleaching of marinated herring

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Abstract
Summary: Several aspects concerning the application of hydrogen peroxide treatments in the production of marinated herring are discussed. Various treatment groups of marinated herring were prepared using different hydrogen peroxide application methods and different hydrogen peroxide concentrations. The value of these treatments with respect to their actual bleaching effect on the product was assessed. The rates of dissipation of hydrogen peroxide from the dip solutions used in the various treatment groups were determined and the levels of residual hydrogen peroxide in the treated fillets were ascertained. A shelflife study was carried out in order to assess the keeping quality of a product subjected to this type of treatment.

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