Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets
Artikel i vetenskaplig tidskrift, 2022

Weight distribution, proximate composition, fatty acids, amino acids, minerals and vitamins were investigated in five sorted cuts (head, backbone, viscera + belly flap, tail, fillet) emerging during filleting of spring and fall herring (Clupea harengus). The herring co-product cuts constituted similar to 60 % of the whole herring weight, with backbone and head dominating. Substantial amounts of lipids (5.8-17.6 % wet weight, ww) and proteins (12.8-19.2 % ww) were identified in the co-products, the former being higher in fall than in spring samples. Co-product cuts contained up to 43.1 % long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) of total FA, absolute levels peaking in viscera + belly flap. All cuts contained high levels of essential amino acids (up to 43.3 %), nutritional minerals (e.g., iodine, selenium, calcium, and iron/heme-iron), and vitamins E, D, and B12. Co-products were, in many cases, more nutrient-rich than the fillet and could be excellent sources for both (functional) food and nutraceuticals.

Fatty acids

Clupea harengus

Amino acids

Vitamins

Fish by-products, side streams

Minerals

Författare

Haizhou Wu

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Bita Forghani Targhi

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Mehdi Abdollahi

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Food Chemistry: X

25901575 (eISSN)

Vol. 16 100488

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Ämneskategorier

Livsmedelsvetenskap

Polymerteknologi

Näringslära

DOI

10.1016/j.fochx.2022.100488

PubMed

36345506

Mer information

Senast uppdaterat

2023-04-21