Glazing herring (Clupea harengus) fillets with herring muscle press juice: effect on lipid oxidation development during frozen storage
Journal article, 2017

In this study, fish muscle press juice, PJ, was evaluated as an antioxidative liquid for glazing of fish fillets prior to frozen storage. PJ has in previous studies efficiently protected fish mince lipids against haemoglobin- mediated oxidation. Frozen herring fillet were glazed with water, PJ or 50 mM phosphate buffer of the same pH as herring PJ (6.5). Over 52 weeks, peroxide value (PV), TBA-reactive substances (TBARS), rancid odour and colour were monitored. From 26 to 52 weeks, water-glazed fillets were significantly (P < 0.05) more oxidised compared to fillets glazed with PJ or buffer, most clearly shown by PV and TBARS data. The protective effects of both PJ and buffer compared to water could indicate a role, for example, of the physiological ionic strength. The finding that PV became elevated in PJ which was frozen stored alone in a thin layer indicates that PJ stripped from, for example, trace lipids and haemoglobin would provide better protection.


Lillie Cavonius

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

International Journal of Food Science and Technology

0950-5423 (ISSN) 1365-2621 (eISSN)

Vol. 52 5 1229-1237

Driving Forces

Sustainable development

Innovation and entrepreneurship

Areas of Advance


Life Science Engineering (2010-2018)

Subject Categories

Analytical Chemistry

Food Science

Food Engineering

Fish and Aquacultural Science



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