Publication Database

Mindestanforderungen für den Fettgehalt von Matjes und matjesartigen Erzeugnissen:
Minimum requirements for the fat content of "Matjes" -hering and related products (2016)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Bartelt, Edda

Jacob, Jörg

Hildebrandt, Goetz (WE 8)

Quelle

Archiv für Lebensmittelhygiene

Bandzählung: 67

Heftzählung: 6

Seiten: 152 – 158

ISSN: 0003-925x

Verweise

DOI: 10.2376/0003-925X-67-152

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

In the period 2006–2012 the working group “fish and fish products” of the German ALTS (Working Committee of experts acting in the field of food hygiene and food of animal origin) carried out a comprehensive market analysis concerning the fat content of matjes and related herring products. Despite different names and variants the data looked overall quite homogeneous. Although 40,7 % of all ready to eat samples (n = 442) contained less than 12,0 % fat it was proposed to apply this minimum requirement, which is valid up to now for the source material, also for judgement of the final good.