Sensory and Chemical Characteristics of Selected Gulf of Mexico Coastal Herring Species

Authors

  • MICHAEL L. JAHNCKE,

    1. Author Jahncke is with the National Marine Fisheries Service, National Seafood Inspection Laboratory, 3209 Frederic Street, Pascagoula, MS 39567. Author Gooch is with the National Marine Fisheries Service, Charleston Laboratory, Experimental Seafood Processing Complex, 3411 Frederic Street, Pascagoula, MS 39567.
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  • JANET A. GOOCH

    1. Author Jahncke is with the National Marine Fisheries Service, National Seafood Inspection Laboratory, 3209 Frederic Street, Pascagoula, MS 39567. Author Gooch is with the National Marine Fisheries Service, Charleston Laboratory, Experimental Seafood Processing Complex, 3411 Frederic Street, Pascagoula, MS 39567.
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  • This research was supported by the NOAA/National Sea Grant College Program. Grant No. NA16RG0155-02.

  • Mention of a trade name does not imply endorsement by the National Marine Fisheries Service.

ABSTRACT

Gulf of Mexico coastal herrings may become an important alternative fisheries resource for U.S. commercial fisherman. Effects of on board handling on sensory characteristics of chub mackerel (Scomber japonicus) and rough scad (Trachurus lathami) were investigated. Proximate and fatty acid composition of chub mackerel, rough scad, round scad (Decapturus punctatus), round herring (Etrumeus teres), and silver rag (Ariomma bondi) were determined to provide nutritional and product formulation data. Chub mackerel and rough scad had similar sensory characteristics found in other commercial species, which, with proper on board handling, could be maintained during frozen storage. Proximate and fatty acid compositions of the fish varied by species, season, and year.

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