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Department of Food Science - Chemometrics (University of Copenhagen)

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Lovelace's Square - Physical, Chemical, and Amino Acid Data from Herring Ripening

CC-BY-4.0 | v1.0 | 2026-02-21

Physical, Chemical, and Amino Acid Data from Herring Ripening

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Authors

Rasmus Bro¹; Henrik Hauch Nielsen²; Gudmundur Stefansson³; Torstein Skara⁴

Affiliations

¹Chemometrics Group, Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
²Danish Institute for Fisheries Research, Department of Seafood Research, Ministry of Food, Agriculture and Fisheries, Bldg 121, Technical University of Denmark, DK-2800 Lyngby, Denmark
³Icelandic Fisheries Laboratories, Skulagata 4, 121 Reykjavik, Iceland
⁴NORCONSERV, Postboks 327, N-4001 Stavanger, Norway

Legacy Unscrambler v7.x herring ripening data with a validated 308 x 97 matrix from 20 Nordic salted herring experiments. Includes physical, chemical, sensory, enzyme, fatty-acid, and free amino-acid variables for PCA, PLS, and homogeneity studies.

Reference

Bro, R.; Nielsen, H. H.; Stefansson, G.; Skara, T. (2002). A phenomenological study of ripening of salted herring. Assessing homogeneity of data from different countries and laboratories. Journal of Chemometrics, 16(2), 81-88. https://doi.org/10.1002/cem.691

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