Towards valorization of herring filleting by-products to silage 2.0: Effect of temperature and time on lipid oxidation and non-enzymatic browning reactions
Artikel i vetenskaplig tidskrift, 2020

The objective of this study was to investigate the effect of temperature and time on lipid oxidation and non-enzymatic browning reactions during ensilaging of herring by-products. Ensilaging for 0–7 days between 7 and 47 °C revealed an increasing development rate for peroxide value (PV) and 2-thiobarbituric acid reactive substances (TBARS) from 7 °C to 22 °C followed by a decreasing trend until 47 °C. Similarly, specific oxidation markers, e.g. malondialdehyde (MDA), 4-hydroxy-hexenal (HHE), and 2,4-heptadienal had equal development rate at 7 and 22 °C; but, substantially lower development rate at 47 °C. At 47 °C, there was on the other hand a more pronounced formation of saturated aldehydes and non-enzymatic browning products. This study thus showed that the degree of oxidation in silages was higher at elevated temperatures, although not visible in the classic oxidation analyses PV and TBARS. Therefore, addition of e.g. 2-pentylfuran as an oxidation marker is suggested when targeting the production of high-quality silage “2.0”.

Valorization

Lipid oxidation

Herring by-products

Non-enzymatic browning

Ensilaging

Silage

Författare

Mursalin Sajib

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

LWT - Food Science and Technology

0023-6438 (ISSN) 1096-1127 (eISSN)

Vol. 127 109441

Ensilering av Näringsrika Sidoströmmar från fiskberedning Innebär Lokal Akvakultur med God miljö och Ekonomi (ENSILAGE)

Formas, 2016-01-01 -- 2020-12-31.

Ämneskategorier

Biologiska vetenskaper

DOI

10.1016/j.lwt.2020.109441

Mer information

Senast uppdaterat

2020-06-12