1963•Journal of the Science of Food and AgricultureRequires access

Chemical studies on the herring (Clupea harengus). VIII.—further observations on the production of carbonyls in heat‐processed herring

R. B. Hughes

Abstract

Abstract More of the carbonyls produced when herring are heat‐processed have been tentatively identified. The effect of various factors on the production of certain carbonyls in herring processed in glass and in cans has been studied. Changes occurring in canned herring during storage have been followed.

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Key concepts: Herring, Clupea, Chemistry, Food science, Atlantic herring, Fishery, Biology, Fish <Actinopterygii>