Oxidative Stability of Side-Streams from Cod Filleting-Effect of Antioxidant Dipping and Low-Temperature Storage
Journal article, 2023

Currently, side-streams (e.g., head, backbone, tail, and intestines) generated in the fish processing industry often end up as low-value products for feed applications or even as waste. In order to upcycle such side-streams, they need to be preserved to avoid oxidative degradation of the lipids between the generation point and the valorization plant. In the cod filleting industry, three main solid side-streams: viscera, heads, and backbones, are obtained. Hence, this study aimed to identify the most efficient antioxidant for preserving the cod side-streams using a dipping-based strategy prior to pre-valorization storage at low temperatures (ice and frozen storage). The dipping solutions evaluated contained: (i) a lipophilic rosemary extract (0.05% and 0.2% in 0.9% NaCl), (ii) Duralox MANC (a mixture of rosemary extract, ascorbic acid, tocopherols, and citric acid; 2% in 0.9% NaCl), and (iii) NaCl (0.9%) w/w solution. One group was not dipped. No dipping and dipping in NaCl were included as controls. The results showed a positive effect of dipping with solutions containing antioxidants as measured by peroxide value (PV), TBA-reactive substances (TBARS), and sensory profiling, e.g., rancid odor. Moreover, the oxidative stability increased with decreased storage temperature. The cod side-streams were in general most efficiently preserved by Duralox MANC, followed by the lipophilic rosemary extract (0.2%), compared to no dipping and dipping in NaCl solution and the lower concentration of the lipophilic rosemary extract (0.05%). The efficiency of the antioxidant treatments was independent of the side-stream fraction and storage temperature. Thus, using antioxidant dipping combined with low temperature storage is an efficient preservation method for maintaining the quality of the lipids in cod solid side-streams during their pre-valorization storage.

rest raw material

rosemary extract





Duralox MANC-213


Ann Dorit Moltke Sørensen

Technical University of Denmark (DTU)

Haizhou Wu

Chalmers, Life Sciences, Food and Nutrition Science

G. Hyldig

Technical University of Denmark (DTU)

Niels Bøknæs

Royal Greenland A/S

Ole Mejlholm

Royal Greenland A/S

Ingrid Undeland

Chalmers, Life Sciences, Food and Nutrition Science

C. Jacobsen

Technical University of Denmark (DTU)

Marine Drugs

16603397 (eISSN)

Vol. 21 11 591

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 Engineering

Other Chemistry Topics





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