Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution
Artikel i vetenskaplig tidskrift, 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

Författare

Haizhou Wu

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Mursalin Sajib

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Food Control

0956-7135 (ISSN)

Vol. 125 107963

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Europeiska kommissionen (EU), 2019-05-01 -- 2023-04-30.

Biprodukter från sjömatsindustrin: lösningar för recirkulering tillbaks till livsmedelskedjan

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

Ämneskategorier

Livsmedelsteknik

Polymerteknologi

Annan kemiteknik

DOI

10.1016/j.foodcont.2021.107963

Mer information

Senast uppdaterat

2021-04-26