A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage
Journal article, 2021

Applying value-adding techniques to fish filleting co-products is rendered difficult due to their high susceptibility to lipid oxidation, microbial spoilage, and amine formation. In this study, a recyclable dipping strategy was developed and investigated for its ability to stabilize herring (Clupea harengus) co-products (head, backbone, caudal fin, intestines, belly flap, skin, and in some cases roe) against oxidation and microbial spoilage. From initial screening of seven antioxidative components/formulas in minced herring co-products during ice storage, an oil-soluble rosemary extract (RE-B) and isoascorbic acid (IAA) were identified as most promising candidates. These compounds were then formulated to a recyclable solution to be used for dipping of the herring co-products. The commercial Duralox MANC antioxidant mixture was used as a positive control. Dipping in 0.2% RE-B solution ± 0.5% IAA or in 2% Duralox MANC solutions remarkably increased the oxidation lag phase from < 1 day to > 12 days during subsequent storage on ice (0–1 °C) of minced or intact co-products, respectively, even when the antioxidant solutions were re-used up to 10 times. The dipping also reduced microbiological growth and total volatile basic nitrogen, but the effect became weaker with an increased number of re-using cycles. The presented dipping strategies could hereby facilitate more diversified end use of herring co-products from current fish meal to high-quality minces, protein isolates, or oils for the food industry.

Herring co-products

Lipid oxidation

Rosemary extract

Microbial spoilage

Recyclable dipping

Author

Haizhou Wu

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Bita Forghani Targhi

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Mursalin Sajib

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Food and Bioprocess Technology

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

Vol. In Press

Subject Categories

Production Engineering, Human Work Science and Ergonomics

Food Engineering

Chemical Process Engineering

DOI

10.1007/s11947-021-02717-9

More information

Latest update

10/28/2021