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A recyclable dipping strategy to stabilize herring (Clupea harengus) co-products during ice storage
- Source :
- Food and Bioprocess Technology (1935-5130) vol.14(2021), Food and Bioprocess Technology
- Publication Year :
- 2021
-
Abstract
- Applying value-adding techniques to fish filleting co-products is rendered difficult due to their high susceptibility to lipid oxidation, microbial spoilage, and amine formation. In this study, a recyclable dipping strategy was developed and investigated for its ability to stabilize herring (Clupea harengus) co-products (head, backbone, caudal fin, intestines, belly flap, skin, and in some cases roe) against oxidation and microbial spoilage. From initial screening of seven antioxidative components/formulas in minced herring co-products during ice storage, an oil-soluble rosemary extract (RE-B) and isoascorbic acid (IAA) were identified as most promising candidates. These compounds were then formulated to a recyclable solution to be used for dipping of the herring co-products. The commercial Duralox MANC antioxidant mixture was used as a positive control. Dipping in 0.2% RE-B solution ± 0.5% IAA or in 2% Duralox MANC solutions remarkably increased the oxidation lag phase from 12 days during subsequent storage on ice (0–1 °C) of minced or intact co-products, respectively, even when the antioxidant solutions were re-used up to 10 times. The dipping also reduced microbiological growth and total volatile basic nitrogen, but the effect became weaker with an increased number of re-using cycles. The presented dipping strategies could hereby facilitate more diversified end use of herring co-products from current fish meal to high-quality minces, protein isolates, or oils for the food industry.
- Subjects :
- Rosemary extract
Antioxidant
Food industry
medicine.medical_treatment
Food spoilage
chemistry.chemical_element
Industrial and Manufacturing Engineering
Microbial spoilage
Herring
Fish meal
Lipid oxidation
Food Engineering
medicine
Food science
Safety, Risk, Reliability and Quality
Production Engineering, Human Work Science and Ergonomics
biology
business.industry
Process Chemistry and Technology
Herring co-products
Recyclable dipping
Clupea
biology.organism_classification
Nitrogen
chemistry
Chemical Process Engineering
business
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Food and Bioprocess Technology (1935-5130) vol.14(2021), Food and Bioprocess Technology
- Accession number :
- edsair.doi.dedup.....6fa3c59f1b6b07bc3b3ba7f21f4df079