Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation
Artikel i vetenskaplig tidskrift, 2022

Herring and salmon filleting co-products were pH-shift processed together with seven antioxidant-containing raw materials (“helpers”) including lingonberry-, apple-, oat-, barley- and shrimp-co-products, and two seaweeds (Saccharina latissima, Ulva fenestrata) to produce protein isolates stable towards lipid oxidation. Malondialdehyde (MDA) and 4-hydroxy-(E)-2-hexenal (HHE) levels revealed that all helpers, except shrimp shells, to different extents retarded lipid oxidation both during pH-shift-processing and ice storage. The three helpers performing best were: lingonberry press-cake > apple pomace ∼ Ulva. Color of protein isolates was affected by helper-derived pigments (e.g., anthocyanins, carotenoids, chlorophyll) and lipid oxidation-induced changes (e.g., metHb-formation, pigment-bleaching). In conclusion, combining fish co-products with other food side-streams or seaweeds during pH-shift processing appears a promising new tool to minimize lipid oxidation of protein isolates, both during their production and subsequent storage. Lingonberry press-cake was the most efficient helper but provided dark color which may narrow product development possibilities, something which requires further attention.

Fish

By-products

Lipid oxidation

Natural antioxidant

Protein ingredient

Plant-based

Författare

Jingnan Zhang

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Mehdi Abdollahi

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Marie Alminger

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Food Chemistry

0308-8146 (ISSN)

Vol. 382 132314

Ämneskategorier

Livsmedelsteknik

DOI

10.1016/j.foodchem.2022.132314

PubMed

35149464

Mer information

Senast uppdaterat

2022-02-24