Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition
Journal article, 2022

Lipid oxidation in ice-stored sorted herring fractions (head, backbone, viscera + belly flap, tail, fillet) from spring and fall, and its association with endogenous prooxidants, antioxidants and lipid substrates were investigated. Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) had increased significantly in all fractions after 1 day, but for both seasons, the most rapid PV and TBARS development occurred in head, which also had highest hemoglobin (Hb) levels and lipoxygenases (LOX) activity. Viscera + belly flap was overall the most stable part, and also had the highest α-tocopherol content. Pearson correlation analyses across all five fractions confirmed a significant impact of Hb, LOX and α-tocopherol on the lipid oxidation susceptibility, while content of total iron, copper, lipids or polyunsaturated fatty acids provided no significant correlation. Overall, the study showed which pro-oxidants that should be inhibited or removed to succeed with value adding of herring filleting co-products and the fillet itself.

Pearson correlation

Hemoglobin

Lipid substrates

Side streams

Fish by-products

Lipoxygenase

Author

Haizhou Wu

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Bita Forghani Targhi

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Mehdi Abdollahi

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. 373 131523

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

European Commission (EC) (EC/H2020/837726), 2019-05-01 -- 2023-04-30.

Subject Categories

Food Science

Food Engineering

Other Basic Medicine

DOI

10.1016/j.foodchem.2021.131523

More information

Latest update

12/30/2021