One of the main issues in the manufacturing of marinated herring is the variation in yield, which in turn, is affected by the processing conditions and the variance in fat content. In the present work, we study these effects on individual herring fillets, with focus on the intermediate brining process. Brining time, brine concentration, marinade composition and storage time were varied. For brine concentrations 8%, 16% and 26%, the diffusion coefficient was 2.31 × 10⁻⁹ m² s⁻¹, which was used for model development of salt change prediction in herring during brining. Conducting experiments on single fillets revealed a correlation between the fat content and the weight change after 35 days of marinating. The greatest change occurred within the first few days and only minor changes were seen during the storage period of up to one year. These results contribute to a better understanding of the herring marinating process, which can aid the optimization process in the industry.

腌制鲱鱼生产中的主要问题之一是产量的变化，而产量的变化又受到加工条件和脂肪含量变化的影响。在当前的工作中，我们研究这些对鲱鱼片的影响，重点放在中间的腌制过程上。腌制时间，盐水浓度，腌泡汁成分和储存时间各不相同。对于浓度分别为8％，16％和26％的盐水，扩散系数为2.31×10 ^-9  m ²  s ^-1，用于盐渍鲱鱼盐分变化预测模型的开发。对单个鱼片进行的实验表明，腌制35天后脂肪含量和重量变化之间存在相关性。最大的变化发生在最初的几天之内，而在长达一年的存储期内，只有很小的变化。这些结果有助于更好地了解鲱鱼腌制过程，这有助于行业中的优化过程。