Improving the Stability of Red Blood Cells in Rainbow Trout (Oncorhynchus mykiss) and Herring (Clupea harengus): Potential Solutions for Post-mortem Fish Handling to Minimize Lipid Oxidation
Journal article, 2020

This study aimed at limiting hemolysis of fish red blood cells (RBCs) as a strategy to limit hemoglobin (Hb)-induced lipid oxidation during post-mortem handling and processing. Effects of varying temperature, salinity, and mechanical impact were studied using washed resuspended RBCs (wr-RBCs) and whole blood (WB) from rainbow trout (Oncorhynchus mykiss) and herring (Clupea harengus). The wr-RBCs were most stable avoiding mechanical stress, keeping isotonic conditions (0.9–1.3% NaCl) and low temperature 0–6 °C, with predicted minimum at 2.5 °C. When compared at the same salinity, it was found that hemolysis was more pronounced in herring than trout wr-RBCs. Furthermore, WB was more stable than wr-RBCs, showing protecting the effects of blood plasma. Studying individual plasma components, stabilizing effects were found from glucose, proteins, and ascorbic acid. This study indicates that small adjustments in the early handling and processing of fish such as changing salinity of storage and rinsing solutions could minimize Hb contamination of the fish muscle and thereby improve quality.

Fish . Hemoglobin . Hemolysis . Erythrocyte . Blood plasma components . Lipid oxidation

Author

Semhar Ghirmai

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Linnea Eriksson

Chalmers, Biology and Biological Engineering

Haizhou Wu

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Michael Axelsson

University of Gothenburg

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Food and Bioprocess Technology

1935-5130 (ISSN) 1935-5149 (eISSN)

Driving Forces

Sustainable development

Innovation and entrepreneurship

Subject Categories

Physiology

Food Engineering

Other Basic Medicine

Areas of Advance

Life Science Engineering (2010-2018)

DOI

10.1007/s11947-020-02472-3

More information

Latest update

9/9/2020 1