Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study
Artikel i vetenskaplig tidskrift, 2024

The effects of cross-processing lingonberry press cake (LPC) (2.5–30 %, dw/dw) with herring co-products on protein yield, oxidative stability and color of pH-shift-produced protein isolates were investigated. Even at 2.5 % LPC, the formation of volatile oxidation-derived aldehydes, including hexanal, (E)-2-hexenal, heptanal, octanal, and 2,4-heptadienal, were prevented during the actual protein isolate production. Adding 10 % LPC successfully prevented formation of all these aldehydes also during eight days ice storage which was explained by the partitioning of phenolics, especially ideain (1.09 mg/g dw) and procyanidin A1 (65.5 mg/g dw), into isolates. Although higher amounts of LPC (20–30 %) further prolonged the oxidation lag phase, it reduced total protein yield, increased the consumption of acid and base, and darkened protein isolates. Therefore, it is recommended to use 10 % LPC when pH-shift-processing sensitive fish raw materials as a route to mitigate lipid oxidation and at the same time promote industrial symbiosis and more circular food production.

Volatile aldehyde

Natural antioxidant

Lipid oxidation

Fish by-products

Berry pomace

Valorization

Rancidity

Författare

Jingnan Zhang

Chalmers, Life sciences, Livsmedelsvetenskap

Bovie Hong

Mehdi Abdollahi

Chalmers, Life sciences, Livsmedelsvetenskap

Haizhou Wu

Huazhong Agricultural University

Chalmers, Life sciences, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Life sciences, Livsmedelsvetenskap

Food Chemistry: X

25901575 (eISSN)

Vol. 22 101456

Ämneskategorier

Biokemi och molekylärbiologi

Livsmedelsvetenskap

Livsmedelsteknik

DOI

10.1016/j.fochx.2024.101456

PubMed

38808166

Mer information

Senast uppdaterat

2024-06-04