The studies on the effect of cut-up degree on the microbiological status of herring products were not performed as far. The purpose of a study was the comparison of the microbiological stability of commercial herring assortments with variable cut-up degree: „Fantazja” salad (high degree), 2) herring fillet in oriental sauce (low degree), 3) home-made herrings with lemon (non cut). The products examined were stored under refrigeration (temperature 4 ± 1°C) for 8 weeks. Their microbiological estimators, as well as water activity and pH values were controlled at weeks 0, 2, 4, 6 and 8. The significant variation of microbiological parameters was noted in the material studied in course of storage. The aforementioned variability seemed to reflect the raw material composition (percentage of herring meat, kind of organic acid applied) and the physico-chemical properties of products, and particularly their water activity. However, there was no evident effect of cut-up degree on the microbiological stability of herring assortments.

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