Influence of technologies on chemical indicators and nutritional value of herring products

These herring products produced in the company X were selected for the research: herring with mushrooms, herring with nuts, herring with marinade, herring with nut, onion and raisin sauce, herring with carrots and onions. The following tests were performed to evaluate the herring products produced in company X: tests of chemical indicators (amount of chloride (table salt), pH, titratable acidity, fat content), comparison of nutritional value on the products labels and sensory tests. Chemical tests showed that the highest salt quantity was found in herring with nuts and the lowest in herring with marinade. The latter herring also had the lowest pH, and the highest pH was found in the herring with mushrooms. The titratable acidity in herring with marinade was higher than in others and the lowest was in herring with mushrooms. In terms of fat content, the highest percentage of it was found in herring with nut, onion and raisin sauce and the lowest in herring with marinade. After the comparison of the labels of herring products, the highest energy value, fat and saturated fat amount identified in herring with mushrooms and the lowest values of these indicators were found in herring with marinade. The highest amount of carbohydrates was found in herring with nut, onion and raisin sauce and the lowest – in herring with carrots and onions. Herring with mushrooms had the highest sugar amount and herring with nuts and herring with carrots and onions had the lowest sugar content. The most sensory acceptable product was herring with mushrooms. The least acceptable was herring with nuts. Statistical analysis revealed that the indicators between the nutritional value of herring products and the acceptability of the total product were statistically significant (p