Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition
Artikel i vetenskaplig tidskrift, 2022

Lipid oxidation in ice-stored sorted herring fractions (head, backbone, viscera + belly flap, tail, fillet) from spring and fall, and its association with endogenous prooxidants, antioxidants and lipid substrates were investigated. Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) had increased significantly in all fractions after 1 day, but for both seasons, the most rapid PV and TBARS development occurred in head, which also had highest hemoglobin (Hb) levels and lipoxygenases (LOX) activity. Viscera + belly flap was overall the most stable part, and also had the highest α-tocopherol content. Pearson correlation analyses across all five fractions confirmed a significant impact of Hb, LOX and α-tocopherol on the lipid oxidation susceptibility, while content of total iron, copper, lipids or polyunsaturated fatty acids provided no significant correlation. Overall, the study showed which pro-oxidants that should be inhibited or removed to succeed with value adding of herring filleting co-products and the fillet itself.

Pearson correlation

Hemoglobin

Lipid substrates

Side streams

Fish by-products

Lipoxygenase

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

0308-8146 (ISSN)

Vol. 373 131523

Optimal utilization of seafood side-streams through the design of new holistic process lines (WASEABI)

Europeiska kommissionen (EU) (EC/H2020/837726), 2019-05-01 -- 2023-04-30.

Ämneskategorier

Livsmedelsvetenskap

Livsmedelsteknik

Annan medicinsk grundvetenskap

DOI

10.1016/j.foodchem.2021.131523

Mer information

Senast uppdaterat

2021-12-30