Effect of antioxidants on lipid oxidation in herring (Clupea harengus) co-product silage during its production, heat-treatment and storage
Journal article, 2022

Provided high product quality, ensilaging can be used to valorize fish filleting co-products into a silage suitable for food applications. However, a documented challenge for products from hemoglobin-rich fish raw materials is the high susceptibility to lipid oxidation, calling for stabilization by antioxidants. In a comparison among different rosemary-containing antioxidants and isoascorbic acid, we here found that the commercial mixture Duralox MANC-213 (MANC) provided the best protection against peroxide value and 2-thiobarbituric acid reactive substances (TBARS) development during ensilaging of herring filleting co-products (0–7 days, 22 °C), and also during subsequent heat-treatment (30 min, 85 °C). Increasing MANC concentration from 0.25 and 0.75 to 1.25% lowered TBARS values from 43.53 and 25.12 to 18.04 µmole TBARS/Kg silage, respectively, after 7 days of ensilaging. During storage at 4 °C/22 °C in presence of MANC, 1.25% provided the highest protection with 87–90% and 66–73% lower TBARS, at 4 °C and 22 °C, respectively, at 6 months compared to the controls. At this time point, heat-treated silages had lower protein degree of hydrolysis and free amino acids values than the non-heat-treated one. Regardless of antioxidant addition, total volatile basic nitrogen (TVB-N) formation still increased during the storage, but, overall, TVB-N values in silages were below the acceptable limit of 30 mg TVB-N/100 g fish for human consumption. Together with lipid oxidation data, this suggests that herring silage produced in presence of antioxidants can be used both for high-quality feed and food applications.



Lipid oxidation




Herring by-products


Mursalin Sajib

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Markus Langeland

Swedish University of Agricultural Sciences (SLU)

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Scientific Reports

2045-2322 (ISSN)

Vol. 12 1 3362

Engineering Nutritious Seafood by-products to Improve Local Aquaculture Growth and Environment (ENSILAGE)

Formas (2016-20057), 2016-01-01 -- 2020-12-31.

Subject Categories

Industrial Biotechnology

Biochemistry and Molecular Biology


Basic sciences

Driving Forces

Innovation and entrepreneurship

Areas of Advance

Life Science Engineering (2010-2018)





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