Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution
Journal article, 2021

Applying value-adding techniques to fish co-products is rendered difficult due to their high susceptibility to hemoglobin (Hb)-mediated lipid oxidation. In this study, we investigated a dipping technology with a solution containing Duralox MANC 213- a mixture of rosemary extract, ascorbic acid, tocopherols and citric acid – to control lipid oxidation during storage at 0 °C and 20 °C. The possibilities to re-use the antioxidant solution was also analyzed, along with studies on the link between Duralox MANC and Hb-form. Dipping in Duralox MANC largely increased the oxidation lag phase; from <0.5 to >3.5 d at 20 °C, and from <1 d to >11 d at 0 °C. Even after re-use of the solution up to 10 times, lipid oxidation was completely inhibited at 0 °C. Duralox MANC could prevent auto-oxidation and hemin loss of herring Hb; which are suggested as the main mechanisms behind the observed stabilization of herring co-products against lipid oxidation.

Herring co-products

Rinsing

Lipid oxidation

Hemoglobin

Dipping

Author

Haizhou Wu

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Mursalin Sajib

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Food Control

0956-7135 (ISSN)

Vol. 125 107963

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

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VINNOVA, 2017-10-17 -- 2018-08-29.

Subject Categories

Food Engineering

Polymer Technologies

Other Chemical Engineering

DOI

10.1016/j.foodcont.2021.107963

More information

Latest update

4/26/2021