A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage
Artikel i vetenskaplig tidskrift, 2021

Applying value-adding techniques to fish filleting co-products is rendered difficult due to their high susceptibility to lipid oxidation, microbial spoilage, and amine formation. In this study, a recyclable dipping strategy was developed and investigated for its ability to stabilize herring (Clupea harengus) co-products (head, backbone, caudal fin, intestines, belly flap, skin, and in some cases roe) against oxidation and microbial spoilage. From initial screening of seven antioxidative components/formulas in minced herring co-products during ice storage, an oil-soluble rosemary extract (RE-B) and isoascorbic acid (IAA) were identified as most promising candidates. These compounds were then formulated to a recyclable solution to be used for dipping of the herring co-products. The commercial Duralox MANC antioxidant mixture was used as a positive control. Dipping in 0.2% RE-B solution ± 0.5% IAA or in 2% Duralox MANC solutions remarkably increased the oxidation lag phase from < 1 day to > 12 days during subsequent storage on ice (0–1 °C) of minced or intact co-products, respectively, even when the antioxidant solutions were re-used up to 10 times. The dipping also reduced microbiological growth and total volatile basic nitrogen, but the effect became weaker with an increased number of re-using cycles. The presented dipping strategies could hereby facilitate more diversified end use of herring co-products from current fish meal to high-quality minces, protein isolates, or oils for the food industry.

Herring co-products

Lipid oxidation

Rosemary extract

Microbial spoilage

Recyclable dipping

Författare

Haizhou Wu

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Bita Forghani Targhi

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Mursalin Sajib

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Food and Bioprocess Technology

1935-5130 (ISSN) 1935-5149 (eISSN)

Vol. In Press

Ämneskategorier

Produktionsteknik, arbetsvetenskap och ergonomi

Livsmedelsteknik

Kemiska processer

DOI

10.1007/s11947-021-02717-9

Mer information

Senast uppdaterat

2021-10-28