Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation
Journal article, 2022

Herring and salmon filleting co-products were pH-shift processed together with seven antioxidant-containing raw materials (“helpers”) including lingonberry-, apple-, oat-, barley- and shrimp-co-products, and two seaweeds (Saccharina latissima, Ulva fenestrata) to produce protein isolates stable towards lipid oxidation. Malondialdehyde (MDA) and 4-hydroxy-(E)-2-hexenal (HHE) levels revealed that all helpers, except shrimp shells, to different extents retarded lipid oxidation both during pH-shift-processing and ice storage. The three helpers performing best were: lingonberry press-cake > apple pomace ∼ Ulva. Color of protein isolates was affected by helper-derived pigments (e.g., anthocyanins, carotenoids, chlorophyll) and lipid oxidation-induced changes (e.g., metHb-formation, pigment-bleaching). In conclusion, combining fish co-products with other food side-streams or seaweeds during pH-shift processing appears a promising new tool to minimize lipid oxidation of protein isolates, both during their production and subsequent storage. Lingonberry press-cake was the most efficient helper but provided dark color which may narrow product development possibilities, something which requires further attention.

Fish

Protein ingredient

By-products

Plant-based

Natural antioxidant

Lipid oxidation

Author

Jingnan Zhang

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Mehdi Abdollahi

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Marie Alminger

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) 1873-7072 (eISSN)

Vol. 382 132314

Towards a new generation sustainable seafood products–a cross-process approach (CROSS)

Formas (2016-00246), 2016-01-01 -- 2021-12-31.

Subject Categories

Food Engineering

DOI

10.1016/j.foodchem.2022.132314

PubMed

35149464

More information

Latest update

3/20/2023