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Five cuts from herring (Clupea harengus): Comparison of nutritional and chemical composition between co-product fractions and fillets
- Source :
- Food Chemistry: X vol.16(2022)
- Publication Year :
- 2022
-
Abstract
- 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.
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Food Chemistry: X vol.16(2022)
- Accession number :
- edsair.doi.dedup.....081b2a6cefae43844b93b65d755f79de