Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions
Journal article, 2020

To allow value adding into foods, stabilizing strategies for fish by-products are needed based on their high susceptibility to hemoglobin (Hb)-mediated lipid oxidation. Here, three strategies for preventing lipid oxidation in herring (Clupea harengus) by-products during ice-storage were studied: (i) rinsing away Hb with water or 0.9% NaCl with/without antioxidants (Duralox-MANC, erythorbate and ethylenediamine-tetraacetic acid (EDTA)), (ii) incubation in water/0.9% NaCl with/without antioxidants, (iii) mincing with subsequent addition of the mentioned antioxidants. Only 10–18% Hb was rinsed away in (i), and the effect of this rinsing on peroxide value (PV) or TBA-reactive substances (TBARS) development was limited. Rinsing or incubating by-products in antioxidant solutions however significantly (p ≤ 0.05) increased shelf life from <1 day to >12 days; Duralox-MANC was particularly efficient. The presented strategies could hereby facilitate more diversified end-use of herring by-products from being 100% feed, to include also high-quality minces, protein isolates or oils for the food industry.

Rinsing

Clupea harengus

Herring

Lipid oxidation

Hemoglobin

Antioxidants

Incubation

By-products

Author

Haizhou Wu

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Semhar Ghirmai

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Food Chemistry

0308-8146 (ISSN)

Vol. 316 126337

Subject Categories

Renewable Bioenergy Research

Food Science

Food Engineering

DOI

10.1016/j.foodchem.2020.126337

More information

Latest update

2/17/2020