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    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; 67(6) — S. 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 62550
    lebensmittelhygiene@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.