Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones
Artikel i vetenskaplig tidskrift, 2021

The influence of recovery technique (pH-shift processing vs mechanical separation), antioxidant addition and endogenous factors on lipid oxidation in protein-enriched products from herring, salmon and cod backbones was investigated. Salmon-derived products were very stable during both ice and −20 °C storage. Contrary, peroxide value and TBA-reactive substances in herring- and cod-derived products increased rapidly during ice storage, with the pH-shift-produced protein isolates (PI) being most susceptible to oxidation in case of cod. Duralox MANC (0.5%) however largely increased the oxidation lag phase in both PI and mechanically separated meat (MSM); from <1 day to >15 days. At −20 °C, mainly the herring products oxidized, and particularly the MSM. Pearson correlation tests showed that endogenous levels of Hb, total Fe, ascorbic acid and α-tocopherol correlated significantly (p < 0.05) with lipid oxidation development. Evaluating the role of pre-processing storage indicated that fish co-products should be processed immediately after the filleting process unless antioxidants are added.

Författare

Haizhou Wu

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Mehdi Abdollahi

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Food Chemistry

0308-8146 (ISSN)

Vol. 360 129973

Ämneskategorier

Livsmedelsvetenskap

Livsmedelsteknik

Annan medicinsk grundvetenskap

DOI

10.1016/j.foodchem.2021.129973

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Senast uppdaterat

2021-06-21