Mursalin Sajib

Doctoral Student at Food and Nutrition Science

Mursalin Sajib is a PhD student at the division of Food and Nutrition Science. The aim of his PhD project is to valorize fish processing by-products into silages. Industrial seafood processing generates roughly 50% (w/w) by-products, which can be valorized to potential food/feed ingredients via ensilaging, an environmentally friendly process option resulting in a product known as "silage". During his PhD studies Mursalin has optimized the ensilage process for herring by-products and investigated the effect of different processing parameters on lipid oxidation development during ensilaging. He is now focusing on strategies to improve the quality of silages e.g. by applying different antioxidative strategies.

Source: chalmers.se
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Showing 7 publications

2021

A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage

Haizhou Wu, Bita Forghani Targhi, Mursalin Sajib et al
Food and Bioprocess Technology
Journal article
2021

Hemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions

Mursalin Sajib, Haizhou Wu, Rikard Fristedt et al
Scientific Reports. Vol. 11, p. 1-12
Journal article

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Showing 1 research projects

2021–2021

Pea protein isolates for plant-based meat analogue applications

Ingrid Undeland Food and Nutrition Science
Mursalin Sajib Food and Nutrition Science
Mehdi Abdollahi Food and Nutrition Science
Folksams forskningsstiftelse

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