Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions
Artikel i vetenskaplig tidskrift, 2020

To allow value adding into foods, stabilizing strategies for fish by-products are needed based on their high susceptibility to hemoglobin (Hb)-mediated lipid oxidation. Here, three strategies for preventing lipid oxidation in herring (Clupea harengus) by-products during ice-storage were studied: (i) rinsing away Hb with water or 0.9% NaCl with/without antioxidants (Duralox-MANC, erythorbate and ethylenediamine-tetraacetic acid (EDTA)), (ii) incubation in water/0.9% NaCl with/without antioxidants, (iii) mincing with subsequent addition of the mentioned antioxidants. Only 10–18% Hb was rinsed away in (i), and the effect of this rinsing on peroxide value (PV) or TBA-reactive substances (TBARS) development was limited. Rinsing or incubating by-products in antioxidant solutions however significantly (p ≤ 0.05) increased shelf life from <1 day to >12 days; Duralox-MANC was particularly efficient. The presented strategies could hereby facilitate more diversified end-use of herring by-products from being 100% feed, to include also high-quality minces, protein isolates or oils for the food industry.

Rinsing

Clupea harengus

Herring

Lipid oxidation

Hemoglobin

Antioxidants

Incubation

By-products

Författare

Haizhou Wu

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Semhar Ghirmai

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Food Chemistry

0308-8146 (ISSN)

Vol. 316 126337

Ämneskategorier

Förnyelsebar bioenergi

Livsmedelsvetenskap

Livsmedelsteknik

DOI

10.1016/j.foodchem.2020.126337

Mer information

Senast uppdaterat

2020-02-17