Title: Freshness assessment of herring stored in ice using different methods

Atlantic herring (Clupea harengus) was stored in ice for up to 2 weeks. Changes during storage were observed by different sensory methods: the Quality Index Method (QIM), Torry scheme, and Quantitative Descriptive Analysis (QDA); texture measurements: puncture tests and Texture Profile Analysis (TPA) tests on texture analyser TA.XT2i; and electronic nose measurements using FreshSense instrument. Shelf life of herring in ice could be predicted by QIM with ± 2.5 days using 5 herring per lot. High correlation between Torry scores and storage time was found. The QDA attributes greatly changed after 8 days of storage, which was the maximum storage time for human consumption. No correlation between instrumental texture parameters and storage time or between sensory and instrumental texture parameters was found. Electronic nose measurements could be used to detect the onset of spoilage.